Barley Buttermilk Pancakes Food

BARLEY BUTTERMILK PANCAKES

Steps:

• 1. Mix flour, sugar, baking powder, baking soda and salt together in bowl. Set aside.
• 2. Mix buttermilk, melted butter and slightly beaten eggs in 1 quart mixing bowl. Add to dry ingredients. Mix together until ingredients are just combined.
• 3. Let batter rest about 5-10 minutes.
• 4. Lightly butter, oil or spray electric griddle, stovetop griddle or frying pan. Preheat electric griddle or skillet to 350°F Preheat stovetop griddle or frying pan over medium heat.
• 5. Pour ¹⁄3 cup batter onto hot, lightly greased griddle or skillet for each pancake. Cook until top of each pancake is speckled with bubbles, some of the bubbles have popped and the underside of the pancake is golden brown. Flip the pancake and cook the second side until lightly browned.
• 6. Serve immediately or place on a plate in a 200°F oven to keep warm until ready to serve. Serve with butter and syrup.
• Tips:.
• • Try adding ½ cup, fresh or frozen, blueberries, sliced bananas or desired fruit to batter.
• • Try adding chopped nuts of your choice to batter.
• • Try adding ¼ cup oat bran. Increase liquid by 2-4 tablespoons to desired consistency.
• • Try adding ½ teaspoon cinnamon and a pinch of nutmeg to the batter.
• • Replace the butter and syrup with fruit and yogurt for a healthier alternative.
• • Use powdered buttermilk. It is less expensive than fresh buttermilk and has a longer shelf life. Reconstitute according to package directions.
• • If no buttermilk is available, replace it with 1¹⁄3 cups milk and 3 tablespoons of lemon juice or vinegar.
• • For thinner pancakes, add an extra 2-4 tablespoons liquid.
• • For thicker pancakes, reduce liquid by 1-2 tablespoons.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

BUTTERMILK PANCAKES

Steps:

• Make the topping. Peel, core and quarter the apples, then slice each quarter into four. Heat the butter in a large frying pan. Cook the apples until golden, but still firm. Stir in the pecans and maple syrup. Heat gently for 2-3 minutes. Remove from the heat and keep warm.
• For the pancakes, sift the flour, baking powder, bicarbonate of soda, sugar and a pinch of salt into a bowl. Whisk the egg whites until stiff. Mix together the egg yolks, buttermilk and melted butter and whisk into the flour mixture until the batter is thick and smooth. Carefully fold the egg whites into the batter until evenly mixed.
• Heat a large frying pan, preferably non-stick, and brush lightly with melted butter. Drop 2 or 3 large spoonfuls of batter into the pan to make pancakes about 10cm in diameter. When the surface has dulled slightly and bubbles appear, after about 3-4 minutes, carefully flip the pancakes over and cook on the other side until browned.
• To serve, place a spoonful of the apple mixture on a pancake, top with a second pancake and spoon over more of the topping. Repeat to make three more pancake stacks.

BARLEY OAT PANCAKES

Steps:

• Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
• Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
• Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.