A great whole grain pancake! Top with berries, yogurt/cottage cheese for a complete meal.
Makes 10 servings
2 cups Hamilton’s barley flour
2 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
2 cups milk or buttermilk
2 eggs slightly beaten
How you prepare:
- In a medium sized bowl combine ingredients in order given.
- The batter will be thicker than other pancake batters—do not dilute.
- Ladle batter onto a hot (380 F.) griddle.
- When bubbles pop and edges appear dry, turn to brown the other side.
Blueberry Pancakes: Add 1/2 tsp. cinnamon to the flour mixture and stir 1 cup frozen or fresh blueberries into the batter.
Carbohydrates 27 g
Protein 6 g
Fat 2 g
Dietary Fiber 3 g
Thanks to Hamilton’s Barley Flour for this recipe.