Barley Pancakes Recipe Print

by Andrea Holwegner | Feb 8, 2014

A great whole grain pancake! Top with berries, yogurt/cottage cheese for a complete meal.

Makes 10 servings

What you need:

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.

Per serving:

(without berries)
Calories 146
Carbohydrates 27 g
Protein 6 g
Fat 2 g
Dietary Fiber 3 g

Thanks to Hamilton’s Barley Flour for this recipe.

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Barley Pancakes Recipe Print

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