Tahini and Rye Pancakes

It's the sudden change of seasons.  The harsh winds, the incessant rain, the miserable gray sky -- and this is all just from looking out the window. Then, no matter how prepared you think you are to endure the bitter conditions outside, the weather gods still slap you in the face with the most unexpected cold as you walk out the door.

This is why everyone's a bit stressed and grumpy lately.

And that's why we need to have pancakes for breakfast on weekdays.  I like pancakes for breakfast because it's a bit of a luxury.  Pancakes are often reserved for weekends when you have the whole morning to sit down and relax in your kitchen with a big cup of coffee.  And it is very much a family meal, or something you share with your friends. You make a big batch of pancakes and people sort of just eat as you fry them one by one, and everyone's over the stove, eating pancakes, drinking coffee, having a good time.

Weekday breakfasts often consist of cereals and milk, a granola bar, or maybe just a coffee.  Weekdays with work/school are depressing enough, why start off a day that way?  Wake up 15 minutes early and start your day with pancakes and the weather/work/school/problems in life will be ever so slightly better. Trust me. 

Serves 2
Ingredients
Sauce
1 tbsp tahini
zest of 1 lemon
1/2 tbsp brown sugar
1-2 tbsp milk

Pancakes
1/2 cup rye flour
1/2 cup plain flour
1 tsp baking powder
pinch of salt
4 tbsp tahini
3/4 cup milk
1 egg
1 tbsp brown sugar

Method
First make the sauce by whisking the tahini with lemon zest, sugar and enough milk so that you reach your desired consistency.

Mix the flours, baking powder and salt together in one bowl. 

In a separate bowl, whisk together the egg, tahini, brown sugar and milk.  Whisk in the dry ingredients. 

Put a nob of butter in a pan over medium heat and when it foams up, put a ladle-full of batter in.  Fry until bubbles form, then flip over and fry for another 2 minutes, or until golden at the bottom.  Repeat with the rest of the pancakes.