1/2 Cup rye flour
1/4 Cup unbleached all-purpose
1/4 teaspoon baking powder
1/2 teaspoon carraway seeds
1/4 teaspoon salt
1-1/4 Cup water (+ up to 1/2 cup)
In a small bowl, combine dry ingredients and mix 1-1/4 Cups water. Let the batter stand for a few minutes. Spray a bit of non-stick cooking spray in a large non-sick skillet and rub it around with your fingers to distribute evenly over the pan surface. Heat the skillet over medium flame. Stir the batter again, it will have a course texture from the rye flour but should pour from a spoon rather easily, like a medium-thick pancake batter. If the batter is too thick, add more water, a Tbsp or two at a time until it is thin enough.
To make each pancake, spoon 2 or 3 Tbsp of batter into the pan. You should be able to fit three or four cakes in the pan at a time. As the cakes cook, bubbles will rise to the surface. When the tops of the cakes are full of bubles and have begun to set, flip the cakes, cover the pan, and cook for 4 to 5 more minutes, until the cakes are dry inside. Remove cakes to a plate and repeat with remaining batter.