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Rye Pancakes

a stack of Pancakes from rye flour with syrup on top on a plate with a fork
Photo Credit
moshko_viktor/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Category
Bread
Course
Breakfast & Brunches
Other
Preparation Method
Deep Fry
Sources
Favorite New England Recipes

Here’s a recipe for rye pancakes that dates back to the early 1700s, when great fields of rye waved in the wind all along the Taunton River Valley in Massachusetts. The molasses or sugar required for these pancakes was brought up the river in small sloops or brigs before the days of the Old Colony Railroad. A cherished family tradition handed down from generation to generation, this recipe was contributed to Yankee by Miss Helen H. Lane.

Try them with the dipping sauce for a delightful historical treat! They also taste utterly fantastic with maple syrup or honey on top.

Ingredients
1-1/2 pints rye meal
1/2 pint flour
1 gill sugar or molasses (1/2 cup)
1 teaspoon salt
1 teaspoon cream of tartar
1 egg
1 pint milk or water
1/2 tea cup New England rum

Instructions

  1. Combine ingredients and fry pancakes in deep fat. 
  2. Fill individual butter plates with sugar. Drop enough vinegar on the sugar to make it spreadable as butter. As you eat the pancakes, dab them with the mixture.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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