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Barley Flour Pancakes

Tummy.Tucker's picture
Ingredients
  Dry yeast 4 Teaspoon
  Lukewarm water 1⁄2 Cup (8 tbs)
  Honey 2 Tablespoon
  Eggs 2
  Yogurt 1 Cup (16 tbs)
  Barley flour 1 Cup (16 tbs)
  Oil 2 Tablespoon
Directions

Soften yeast in lukewarm water.
Stir in honey and set aside for 5 minutes.
Blend together eggs and yogurt and add to yeast mixture.
Then add flour and oil.
Leave batter in a warm place for 20 minutes.
Ladle batter onto a hot, oiled griddle or skillet and cook until browned and puffy.
Turn pancake and cook until the second side is nicely browned.
Serve with honey or maple syrup.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Browned
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Barley
Interest: 
Everyday, Healthy

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Average: 4.2 (15 votes)

2 Comments

M's picture
The pancak breaks down when I try to turn it please advise
Samina.Tapia's picture
Hi M, if you are not allergic to gluten, you can add a little flour to the batter to help bind the pancakes or reduce the amount of yogurt so that the batter is not too runny. I would advise you to make the pancakes smaller rather than making big ones and use two pancake turners to flip them.