Blueberry & Barley Pancakes
Place barley and 3/4 cup of water into a saucepan and bring to the boil. Simmer for approximately 35 minutes until tender.
In a large bowl, mix together flour and sugar.
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. Stir through barley and blueberries. Add milk to thin down mixture slightly.
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.
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.
- 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.
- 1/4 cup McKenzie's Australian 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)