- 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
These pancakes were great and nice and fluffy!
I never leave comments on such sites (too busy) but I must say I have made these over and and over – they are great every time!
I also make a variation with buckwheat flour in the same proportions – a bit rustic, but my family loves them.
If you have any suggestions for millet pancakes with the same simplicity, I’d appreciate it. Mine came out too dry.