Whole-grain pancakes, rye with apple-pear salsa

[Cooking pancakes]

Whole-grain pancakes, rye with apple-pear salsa

Category: Bakery products

Ingredients
Pancakes:
Whole grain flour	1.5 cups
Rye flour	0.5 cups
Eggs	3 pcs.
Old curdled milk	3 glasses
Vegetable oil - into dough	4 tbsp. l.
Boiling water	120-170 ml until the dough is thick
Sugar	4 tbsp. l.
Salt	1 tsp
Baking powder	2 tsp
Vegetable oil for greasing the pan
Salsa:
Pear	1 PC.
Apple	1 PC.
Vegetable oil + butter	1.5 tbsp. l.
Sugar	2-3 st. l. taste
Lemon juice	1 tbsp. l.
Lemon zest	0.5-1 tsp taste
Cognac	1 tbsp. l.

Cooking method

• Cooking pancakes
  
• Mix all the products in a bowl (except boiling water and baking powder), mix thoroughly, beat with a jelly. Sift flour into dough.
  
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• Add boiling water to the desired thickness, mix and let the dough stand for about 30 minutes, let the flour swell.
  
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• Prepare everything for baking pancakes, put to heat the pans.
  
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• Add baking powder to the dough, mix - the dough is ready for baking.
  
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• Lubricate the frying pans with oil with a brush, pour the dough into a hot frying pan with a ladle, distribute evenly over the frying pan.
  
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• Fry pancakes on both sides until blush.
  
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• Cooking salsa
  
• Peel the apple and pear, cut into small pieces.
  
• Heat butter (vegetable and butter) in a frying pan, add sugar, zest, lemon juice, stir for a few minutes until sugar dissolves.
  
• Add fruit - stir fry, stirring until the fruit is caramelized, for 2-4 minutes, then add cognac and fry until the cognac almost evaporates for 1-3 minutes, you need to partially caramel liquid.
  
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• Serve pancakes with sour cream and / or apple and pear salsa.
  
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Note

I ran out of simple wheat flour, but I wanted pancakes, especially since they were planned the day before))

But it turned out to be whole grain flour!

This is how this recipe for pancakes was born - delicious to ... words cannot be found !!!

Now I can't say what affected the taste: I wanted pancakes, I was hungry, but pancakes made from whole grain flour with rye are so delicious !!!

I went to order another bag of whole grain flour ...))) Now I will cook such pancakes all the time))

Try it and you won't regret it!

What delicious photos you have, but with * buttermilk * pancakes, for some reason my friendship did not work out. not removed from the pan, no matter how oily. the dough is possibly liquid kneaded. Yes, I see your pancakes are not thick, so the dough was not thick. baked my usual dairy ones for breakfast with the addition of whole grain flour and now let's go eat them with salsa)) thanks for the recipe

Thank you!

Try to make the dough again, it's worth it!
Please note, I only use old kefir, which is no longer worth drinking. But such kefir acts as a baking powder in the dough, and pancakes will not have a sour taste, as with fresh kefir.

Bake and eat to your health!

[couldn't turn pancake]

Wow! I did everything strictly according to the recipe, except that it was not yogurt, but children's kefir, frozen at the end of the term.
Boiling water first added 120 ml, pancakes were very thick. Topped up the remaining 50 ml., Still thick. 2 more times topped up a little ...
But from the very beginning, the problem was the same. I couldn't turn pancake... Not at all: (Not a pancake pan. Teflon. I smeared it with different amounts of fat. Initially, the pancake stuck strongly, and when I tried to turn it, it was going into an accordion and, being turned upside down, did not take its normal shape.
The first time I saw what a pancake is lumpy :)
I tried it at different temperature conditions. Tried waiting to bake despite the dark brown first side. And no way!
By my inexperienced logic, was the dough too thick once it did not have time to bake? Or could kefir somehow affect this?
I really want healthy pancakes.
And you have such handsome men!