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Rye Pancakes

Serves 4

150 g

Gilchesters wholemeal rye flour

1½ tsp

Baking powder

¼ tsp



Skimmed/Semi skimmed Milk

2 tbsp

Golden syrup


Medium eggs, seperated

Oil for spraying


Pre-heat the oven to 160°C, and put in an ovenproof dish suitable for keeping pancakes warm.

Add the flours, baking powder and salt to a large bowl. Using a fork, gradually whisk in the milk, syrup and egg yolks.

In another large bowl, whisk the egg whites until they form stiff peaks. Gently fold the whipped egg whites into the flour  mixture a little at a time.

Meanwhile in a non-stick frying pan (griddle) over a medium heat. When hot, spray the pan with oil and fry a large spoonful of batter, spreading the batter out to a circle about 4″ diameter. Cook for about 45 seconds until bubbles begin to form on the top. Carefully flip the pancake over and continue to cook on the other side for about 30 seconds, until golden brown. Keep warm whilst cooking the rest.

Suggested Blueberry Sweet Topping:

To cook the blueberries: weigh the blueberries and add an equal weight of caster sugar. Heat gently, stirring constantly, until the sugar melts, then increase the heat, bring to the boil and simmer for a minute. Leave the blueberries to cool whilst you make the pancakes.

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