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Wednesday, April 23, 2014

Whole Wheat and Barley Pancakes*

Original Article

by Mike Yukon


Another breakfast food using your long term stored Wheat and Barley Grains.

Ingredients: Yields 3, 5 inch diameter ½ inch thick pancakes
1/2 cup whole wheat flour milled flour from hard white wheat grain
1/2 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.