Return to Content

Rye Pancakes

Rye Pancakes
0 votes, 0.00 avg. rating (0% score)
by
Here's a recipe that dates back to the early 1700's, 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.

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:

Combine ingredients and fry pancakes in deep fat. 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.
Updated Monday, August 13th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350