Kids in the Kitchen

See Tips for a fabulous range of different pancakes, sweet or savoury.

Prepare McKenzie's Pearl Barley as per instructions on pack. Drain thoroughly and cool.

In a large bowl, mix together flour and sugar. Stir through barley and blueberries. Make a well in the middle.

In a separate bowl, whisk together eggs and buttermilk. While whisking, slowly add melted butter until all combined.

Pour buttermilk mixture into dry ingredients and mix well, removing any flour lumps. Add milk to thin down the mixture slightly.

Heat crepe or fry pan. Grease lightly with butter and pour 1/4 cup of batter onto the pan. When bubbles appear on the surface, flip over and cook other side until golden and cooked through.

Repeat with remaining mixture. Pancakes can be placed on an oven proof plate covered with foil and placed in a preheated 100C oven until all are cooked and ready to serve.

Tips: Serve with a drizzle of maple syrup and yogurt/ice-cream. Barley can be made up to 3 days prior to making the pancakes. Store cooked barley in the fridge. Unused batter can also be stored in the fridge for up to 3 days and leftover pancakes can be frozen between sheets of baking paper. Other berries or fruits could be used in place of blueberries. Try grated apple and cinnamon or fresh or tinned chopped apricots and glace ginger. Alternatively, savoury pancakes could be made by omitting the sugar and adding ingredients such as grated vegetables of your choice and grated cheese. This recipe is a great way of filling kids up with added barley, in a format that kids love, pancakes. The are great for adding to lunchboxes and little pikelets could also be made with the mixture for a healthy and delicious after school or pre/post sport snack.