Pumpernickel Pancake Stacks
 
Hands-on time
Cook time
Total time
 
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Yields: 9 small pancakes for 3 stacks
Ingredients
For the pancakes:
  • 1/2 cup whole grain rye flour
  • 1/2 cup whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp kosher salt
  • 1 Tbsp ground flax seed
  • 1 Tbsp cocoa powder
  • 1 Tbsp caraway seeds
  • 2 egg whites
  • 1 Tbsp molasses
  • 1 cup plain unsweetened almond milk (or other unsweetened milk of your choice)
  • 1/2 cup plain Greek yogurt (anything from 0% fat to full fat will work)
For the dill yogurt sauce:
  • 2 cups plain Greek yogurt
  • juice of 1/2 a lemon (about 2 Tbsp)
  • 2 heaping Tbsp finely chopped fresh dill
  • 2 cloves garlic, minced
  • sprinkle of salt and pepper
For the stacks:
  • 1/2 cucumber, peeled and sliced
  • 2 vine-ripened tomatoes, sliced
  • 2 oz. smoked salmon (optional)
Instructions
  1. First, make the pancake batter. Mix together all dry ingredients (rye flour through caraway seeds) in a medium bowl. In a small bowl, whisk together wet ingredients (egg whites through Greek yogurt). Pour wet ingredients on top of the dry mixture and whisk until smooth. Let batter sit for at least 10 minutes and up to overnight. (This will allow the wet ingredients to be absorbed more fully and will give you thicker, fluffier pancakes.)
  2. While the batter sits, prepare the dill yogurt sauce. Whisk together all ingredients (Greek yogurt through salt and pepper). Refrigerate until ready to serve.
  3. Preheat oven to 200 and set a baking sheet on a rack in the oven. (You can skip this, but I like to keep my finished pancakes in a warm oven as I go.)
  4. Now cook the pancakes. Heat a large skillet to medium heat. Once hot, add a small drizzle of oil or butter (I used canola oil) and swirl to coat the skillet. Scoop a scant 1/4 cup of the pancake batter into the skillet. Cook until bubbles rise in the center of the pancake and edges are firm, then flip and cook until browned on both sides. Place on baking sheet in warm oven. Continue until you've used up all the batter!
  5. To serve, layer pancakes, dill yogurt sauce, sliced tomatoes and cucumbers, and smoked salmon. Devour!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2013/02/pumpernickel-pancake-stacks/