Barley Pancakes Food

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.

BARLEY-OAT PANCAKES

Steps:

• In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
• In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
• Add wet ingredients to dry, and whisk until just combined.
• Heat a large non-stick skillet over low-medium heat.
• Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
• Serve warm with maple syrup or honey.

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.