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.