Rye Flour Pancakes

Ingredients

2 cups whole grain rye flour

500 ml milk

2 tbsp vegetable oil

4 eggs

1/2 packet instant dry yeast

2 tbsp sugar

1/2 tsp salt

Heat 400 ml of milk, add salt, sugar, and instant yeast. Pour in all the flour. Knead the dough and let it rest in a warm place for about 20 minutes. Separate the yolks from the whites. Heat the remaining milk in a small bowl, add the butter and yolks, and mix well.

Add this mixture to the dough, mix well, and let it rest in a warm place for 30 minutes. Beat the whites until white and foamy. Add to the dough and mix gently. Bake the pancakes on both sides until golden brown. 

Bon appetit!