Rye Pancakes

Modified slightly from recipe here

Preheat (to level 5, roughly) a large cast-iron pan on the stove.

In large bowl, mix

1 cup rye flour

1⁄2 cup all-purpose flour

3 teaspoons baking powder

1 pinch salt

1T powdered buttermilk

In a small bowl, beat

1 large egg

and add

1 cup milk

1 T oil

Pour liquid ingredients into dry ingredients and mix; add up to 1/2c more milk as need to get a good pancake-batter consistency. Let sit a few minutes for baking powder to act and re-check consistency and adjust as needed.

Oil the pan, cook pancakes until bubbles appear on one side, and edges start to dry out; flip and cook other side for a little while. Break one open to see if it's cooked through, and then use that to guide the remaining cooking. Re-oil pan every few batches.