Rye Pancakes

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.


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


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.

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