I’ve finally re-started my sourdough starter, and I’m wondering if anyone has tried substituting rye flour for part of the regular when mixing the batter for pancakes (or waffles). I like the taste of rye, and it has a lower glycymic index than white.
I won’t be using caraway seeds, although that sounds pretty good. 
Peace,
mangeorge
I’ve never tried it but it does sound good. Go on try it and let’s us know 
I’m not a rye fan, but I did used to know someone who made buckwheat pancakes. IIRC, buckwheat’s heavier than white flour, so he used a ton of yeast. They were yummy!