Blueberry & Barley Pancakes
Directions
Step 1
Place barley and 3/4 cup of water into a saucepan and bring to the boil. Simmer for approximately 35 minutes until tender.
Step 2
In a large bowl, mix together flour and sugar.
Step 3
In a separate bowl, whisk together eggs and buttermilk. While whisking, slowly add melted butter until all combined.
Step 4
Pour buttermilk mixture into dry ingredients and mix well, removing any flour lumps. Stir through barley and blueberries. Add milk to thin down mixture slightly.
Step 5
Heat 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.
Step 6
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
- For thinner pancakes, add an additional 1/2 cup buttermilk.
- 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 finely chopped pear.
- Savoury pancakes could be made by omitting the sugar and adding ingredients such as grated veggies of your choice and grated cheese.
Ingredients
- 1/4 cup McKenzie's Pearl Barley
- 2 cups self-raising flour
- 2 tbs caster sugar
- 2 eggs
- 2 cups buttermilk
- 2 tbs butter, melted
- 1/2 cup milk
- 1 cup blueberries (fresh or frozen)
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