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Sunday, March 30, 2014

Pearled Barley Pancakes

Original Article

by Mike Yukon



Another breakfast food using your long term stored Pearled Barley Grain.

Ingredients: Yields 3, 5 inch diameter ½ inch thick pancakes
1 cup pearled barley flour milled from pearled barley grain
6 oz water
2 tbs sugar
1 tsp baking powder
¼ tsp salt
shortening for frying pan


Directions:
Combine all the dry ingredients in a bowl.
Heat a skillet to medium-high heat.
Add the water to the dry ingredients and blend to make a batter.
Into the hot skillet add about a teaspoon of shortening, melt it, then immediately add a scoop of the batter and smooth it out.
Cook each side until it browns.

Serve with honey drizzled on top and they are simply outstanding!


What makes these so interesting is the use of shortening to cook/fry them in, gives them a crispy crust like a properly made waffle.