Ingredients

• 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