Barley Pancakes
These barley flour pancakes are light and fluffy and make the perfect healthy breakfast. Barley flour gives the pancakes a faintly nutty flavor and a hearty texture. Whipping the egg whites make them extra fluffy and buttermilk keeps them tender.
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Servings: 12 to 16 pancakes
Calories: 128kcal
Ingredients
- 1-½ cups barley flour 180 grams
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1-½ cups buttermilk
- ¼ cup melted butter or vegetable oil
- 2 egg yolks
- 3 tablespoons maple syrup
- 2 egg whites
Instructions
- In a large bowl, combine the barley flour, baking powder, baking soda, and salt. Stir with a whisk to blend the ingredients well.
- In a separate bowl, combine the buttermilk, butter (or oil), egg yolks, and maple syrup. Fold the wet ingredients into the dry mixture. Don’t over-mix, it is ok if there are still streaks of flour.
- Place the egg whites in a small mixing bowl. Beat on medium high speed until they reach stiff peaks.
- Fold 1/3 of the egg whites into the batter to lighten up the batter. Gently fold the rest of the egg whites into the batter.
- Preheat a griddle to 325°F (or place a skillet over medium to medium-high heat)
- Use a 1/4 or 1/3 cup measuring cup to drop the batter on the hot griddle.
- Cook until you see small bubbles start to form on the top of the pancake (about 2 minutes). Flip the pancakes over and cook for an additional 1-1/2 to 2 minutes.
Notes
When you separate the eggs, make sure you don’t get any of the yolks in the egg white. Place the egg whites in a clean bowl and use clean beaters. If there is any grease on the bowl or beaters, the egg whites will not whip.
Nutrition
Serving: 1pancake | Calories: 128kcal | Carbohydrates: 18g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 326mg | Fiber: 2g | Sugar: 4g