Date:    Tue, 02 Nov 93 08:32:58 EST
 From:    Christina Hulbe <chulbe@magnus.acs.ohio-state.edu>
 
 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.