Rye Pancakes (4 servings) 1 cup rye flour 1/2 cups all-purpose flour 1 large egg - beaten 1 cup milk 1 Tablespoon shortening - melted 3 teaspoons baking powder 1 pinch salt In a large mixing bowl, sift together the two flours with the baking powder and salt. In a separate bowl, stir together milk, egg and shortening until well combined. Add wet ingredients to dry ingredients and stir until well mixed. Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray. Dollop batter in 1/3 cup portions to make pancakes. Cook until bubbles appear on uncooked side and edges start to look dry. Flip and cook other side until golden brown. Enjoy with butter and maple syrup. The rye flour gives these pancakes a great unique flavor. Mr Breakfast would like to thank MellonHead for this recipe. Recipe number 1747. Submitted 5/22/2006.