Rye and Beer Pancakes

Name: Rye and Beer Pancakes
Yield: 10
Cuisine: American

RECIPE: Reprinted with permission from Scandinavian From Scratch Copyright © 2023 by Nichole Accettola. Photographs copyright © 2023 by Anders Schønnemann. Published by Ten Speed Press, an imprint of Random House.

Photo: Anders Schønnemann

December 29, 2023

The secret to these flavorful pancakes is a glug of beer.

Scandinavians know a thing or two about comforting foods and cozy vibes, as American chef Nichole Accettola discovered while living in Copenhagen. What was supposed to be one year abroad turned into 15 as the chef found herself enamored with Danish culture. Wanting to share her favorite breads, cookies, and pastries upon her return to the States, Accettola opened Kantine, the beloved bakery café in San Francisco. With her debut cookbook, Scandinavian From Scratch (written with co-author Malena Watrous), Accettola brings the hygge home with 75 recipes ideal for slow winter mornings, like these Rye and Beer Pancakes (Rug Pandekager).

“Scandinavian pancakes look similar to French crepes, but they are lighter and chewier thanks to more eggs and less flour,” notes Accettola. “Beer gives the batter a malted earthiness.” Prep the whipped cream and some berry compote in advance, advises Accettola, so that everything can be enjoyed together while the pancakes are hot. And maybe put on a second pot of coffee for good measure.

Ingredients

Yield:8-10 pancakes

2/3 cup (70 g) cake flour
3/4 cup (85 g) rye flour
1/4 tsp. kosher salt
4 eggs
1 cup (240 g) whole milk
2 Tbsp. unsalted butter, melted, plus more for greasing
1 cup (237 g) beer (pilsner or pale ale)
1 cup (226 g) heavy cream
3 Tbsp. powdered sugar
Berry compote or fresh fruit, for serving

Tools:medium bowl, stand mixer or handheld mixer, whisk, medium nonstick skillet or crepe pan, ladle
Garnish:sweetened whipped cream and berry compote

Preparation

In a medium bowl, whisk the cake flour, rye flour, and salt until well combined. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs, milk, and melted butter on medium until frothy. Add the flour mixture and beat on low until well incorporated and no floury lumps remain. Add the beer and whisk on low for 1 minute more. Set aside while you whip the cream.

In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the cream on medium until soft peaks form. Add the powdered sugar and whip again.

Lightly butter a medium nonstick skillet or crepe pan and set it over medium heat. The batter is buttery enough that you may not need to butter the pan again for the remaining pancakes. Using a ladle, drop about 2/3 cup of the batter onto the pan, lifting and swirling the pan to cover the surface thinly. Let the pancake cook for about 2 minutes, until the surface looks fairly dry and the edges are browned and lifting slightly away from the pan. Flip it with a spatula and let it cook on the other side for 1 minute more. Place the pancake on a plate and repeat with the remaining batter, stacking the pancakes as you go.

Serve immediately with bowls of sweetened whipped cream and
berry compote.