1. In a medium bowl, whisk together the rye meal, all-purpose flour, baking powder, and salt (this is the sifting step — combine dry ingredients thoroughly so the baking powder is evenly distributed).
2. Add the whole milk gradually to the dry ingredients, stirring as you pour, then stir in the molasses and the well-beaten egg until a thick, spoonable batter forms. Do not overmix; a few small lumps are acceptable.
3. Heat a cast-iron skillet over medium heat and grease lightly with butter or lard. When the fat shimmers and a drop of water flicked onto the surface skips and evaporates immediately, the pan is ready.
4. Drop the batter by rounded tablespoons (approximately 1 tbsp / 15 ml per cake) onto the skillet, leaving 1 inch (2.5 cm) between cakes. Cook 2 to 3 minutes per side, until the bottoms are deep golden brown and the edges look set and dry, then flip and cook a further 1 to 2 minutes until the second side is golden and the cakes feel firm when pressed lightly in the center. Internal temperature should reach 200°F (93°C).
5. Remove to a warm plate and serve immediately, or hold in a 200°F (93°C) oven while cooking remaining batches.
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