Rye Pancakes

Rye Pancakes
for two

1/2 Cup rye flour
1/4 Cup unbleached all-purpose
1/4 tsp baking powder
1/2 tsp carraway seeds
1/4 tsp salt
1-1/4 Cup water (+ up to 1/2 cup)

In a small bowl, combine dry ingredients and mix 1-1/4 Cups water. Let
the batter stand for a few minutes. Spray a bit of non-stick cooking
spray in a large non-sick skillet and rub it around with your fingers
to distribute evenly over the pan surface. Heat the skillet over medium
flame. Stir the batter again, it will have a course texture from the
rye flour but should pour from a spoon rather easily, like a medium-thick
pancake batter. If the batter is too thick, add more water, a Tbsp or
two at a time until it is thin enough.
To make each pancake, spoon 2 or 3 Tbsp of batter into the pan. You
should be able to fit three or four cakes in the pan at a time. As the
cakes cook, bubbles will rise to the surface. When the tops of the cakes are
full of bubles and have begun to set, flip the cakes, cover the pan, and
cook for 4 to 5 more minutes, until the cakes are dry inside. Remove
cakes to a plate and repeat with remaining batter.