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Serves
15
pancakes
Prep
20
mins
Cooking
45
mins
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Home » Recipes » Sweet & Savoury Baking » Pancakes » Blueberry & Barley Pancakes

Blueberry & Barley Pancakes

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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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Related Products


  • McKenzie's Pearl Barley 500g

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