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Barley Pancakes


2 cups (500 mL) whole barley flour
2 tbsp (30 mL) granulated sugar
1 tbsp (15 mL) baking powder
¼ tsp (1 mL) salt
1 egg, beaten
3 tbsp (45 mL) canola oil
2 cups (500 mL) milk

In a medium bowl, combine barley flour, sugar, baking powder and salt. In a smaller bowl, combine egg, oil and milk. Stir liquid mixture into the flour mixture just until combined. Ladle onto hot, lightly greased griddle. When bubbles appear and begin to break, flip over to brown other side.

Makes 14 (4 inch / 10 cm) pancakes.

Maple Yogurt Topping

Combine ½ cup (125 mL) plain yogurt with 2 tbsp (30 mL) maple syrup.

Makes ½ cup (125 mL).

Nutritional Information (per pancake and about 1-3/4 tsp (9 mL) of Maple Yogurt Topping):

Calories: 119
Protein: 2 g
Carbohydrate: 18 g
Fibre: 2 g
Sugars: 6 g
Fat: 6 g
Saturated Fat: 0.5 g
Trans Fat: 0.1 g
Cholesterol: 16 mg
Sodium: 149 mg
Potassium: 84 mg


    • GoBarley

      Hi Asma,

      Yes, you can substitute buttermilk in place of milk. However, from what I have read you will need to replace the 1 tbsp (15 mL) baking powder with a third of the amount in baking soda. So 1 tbsp (15 mL) baking powder becomes 5 mL baking soda. This is because buttermilk is slightly acidic so it will react better with baking soda. Baking soda is “stronger” than baking powder so less is needed. You can read more, here http://chemistry.about.com/od/foodchemistryfaqs/f/powdersoda.htm

      Also, since baking soda and buttermilk works so well together it is important that you cook the pancakes quickly (to make sure the batter stays fluffy). It maybe useful to have two pans going at once.

      I hope these tips work for you. Please let us know how your pancakes turn out.



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