|Buttermilk||2 Cup (32 tbs)|
|Eggs||2 , separated|
|Butter/Margarine||2 Tablespoon, melted|
|Barley flour||2 Cup (32 tbs)|
|Baking soda||2 Teaspoon|
|Ice cream||1 Cup (16 tbs)|
Blend buttermilk, egg yolks, honey, and melted butter or margarine in a large bowl.
Add dry ingredients.
In a small bowl, beat egg whites until stiff.
Fold into batter.
Fry pancakes on a lightly greased 375°F.griddle until golden brown, turning once.
Serve with ice-cream.
NOTE: Whole wheat, buckwheat, or rye flour may be substituted for the barley flour.
Any combination of barley, rye, wheat, and buckwheat flour is also excellent.
Fifty percent millet flour may also be used in combination with any of these grains.