One of everything makes enough for 4 big pancakes - it's easy to double the recipe for more.
Makes: Serves 4.
1 cup barley flour
1 tsp. baking powder
1 cup milk
1 large egg
1 Tbsp. canola oil (or other mild veg oil - plus extra for cooking)
1 cup fresh or frozen blueberries
sugar to taste (a couple tablespoonsish)
1In a medium bowl, whisk together the barley flour, baking powder and salt. Add the milk, egg and oil and whisk just until combined.
2Set a heavy skillet over medium-high heat, drizzle with oil and wipe it around the pan with a paper towel. Reduce the heat to medium-low, pour in about 1/4 of the batter and cook until bubbles start to break through and the surface looks matte. Flip with a thin spatula and cook until golden on the other side. Repeat with the remaining batter.
3Meanwhile, simmer the berries and sugar (no need to add liquid - the berries will provide their own) until the berries pop and it looks saucy. Add more sugar or a splash of lemon juice if it needs it.