Rye pancakes on malt and kvass are an unusual and delicious variant of traditional pancakes. Thanks to the use of rye flour, malt and kvass, they acquire a characteristic rich taste and dark color. Such pancakes can be served with both salty and sweet additives, which makes them a universal dish for breakfast, lunch or dinner.

Cooking time is about 1 hour

The complexity of the recipe is medium

Ingredients

150 g rye flour
100 g wheat flour
2 tablespoons of rye malt
500 ml of kvass (you can use either homemade or store-bought kvass)
2 eggs
2 tablespoons of sugar (to taste)
1 teaspoon of salt
2 tablespoons of vegetable oil + frying oil
1 teaspoon baking soda
1 tablespoon of vinegar (to quench the baking soda)

Cooking instructions

Pour the rye malt with a small amount of hot water (about 100 ml) and stir thoroughly so that there are no lumps. Allow to infuse for 10 minutes.
In a large bowl, mix the rye and wheat flour, sugar, salt and brewed malt.
Pour in the kvass, stirring gradually to make the batter homogeneous.
In a separate bowl, beat the eggs, then add them to the batter along with the vegetable oil. Stir until smooth.
Reduce the soda with vinegar and add it to the dough. Mix well again.
Let the dough rest for about 20 minutes to make it more elastic and easy to bake.
Heat a skillet over medium heat and lightly grease it with vegetable oil.
Pour a small amount of batter onto the skillet and spread it out in a circular motion.
Fry the pancakes on one side until bubbly and browned, then flip and fry for another 1-2 minutes until cooked through.
Repeat the process until the batter runs out, brushing the skillet with oil if necessary.
Serve rye pancakes hot, with honey, sour cream, cottage cheese or berry jam. They are also great with savory fillings such as lightly salted fish, caviar or cheese.

Tips

If you want to make the pancakes more puffy, use more baking soda, but be sure to extinguish it well to avoid an unpleasant taste.
For a more pronounced rye malt flavor, you can add some honey or caramel syrup to the batter.
If the batter is too thick, dilute it with a little kvass or milk.

Rye pancakes on malt and kvass – this is a great dish for those who want to try something new and unusual. They are distinguished by a rich taste and aroma, as well as an unusual appearance. Such pancakes will be a great addition to your breakfast or dinner and will definitely appeal to those who appreciate traditional recipes with an original approach.