Blueberry Barley Pancakes
Regret can be a tedious roommate to live with – some days are hard to slog through under the weight of it, other days I’ll find it has packed itself away in a closet, leaving me to get on with things.
I almost always get restaurant regret – since I was a kid I find myself wishing I had ordered whatever I see going by as I eat whatever it is I thought looked best at the time.
I know better now than to order pancakes when we go out for breakfast. I’m always lured by the short stack with a promise of butter, syrupy fruit and whipped cream – I’d never go so far at home – but inevitably leave feeling (appropriately) as if I’ve eaten half a cake. I prefer the grainier pancakes we have at home – this week it’s been barley pancakes, not too tweedy, but made with barley flour in place of the usual all-purpose. I find comfort in making pancakes – it makes me feel on top of things, as if I’m completely on the ball and I’ve already accomplished something first thing in the morning, regardless of the size of my to-do list. I should start adding “make pancakes” to it so I have something to scratch off.
With blueberries from the freezer, simmered with sugar or maple syrup until they pop.
No regrets.
Blueberry Barley Pancakes
AuthorJulieIn a medium bowl, whisk together the barley flour, baking powder and salt. Add the milk, egg and oil and whisk just until combined.
Set 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.
Meanwhile, 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.
Serve the pancakes warm, topped with berries.
Ingredients
Directions
In a medium bowl, whisk together the barley flour, baking powder and salt. Add the milk, egg and oil and whisk just until combined.
Set 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.
Meanwhile, 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.
Serve the pancakes warm, topped with berries.
Yum!
Barley flour is something I haven’t tried.. but I love pancakes and yours look just perfect!
These look heavenly Julie, so fluffy! I understand what you mean by having pancakes out, they seem to just add extra of everything just to make sure they go down a treat, but hearty pancakes can be packed with goodness too 😀 Just like you’ve proven here – want! x
Lovely! I am a huge fan of barley flour.
“Regret can be a tedious roommate …”
WHAT a line.
Now that really looks good! I am not too sure that my favorite market has barley flour, I will check it out! I always have the berries on hand in the freezer. Thanks for sharing. 🙂
Barley flour is actually more common than it sounds – they have it in the baking aisle of most grocery stores, alongside the regular flour! Glad you guys like the idea!
Ok…gonna drag my buttocks out of my warm comfy bed to make mini me some yummy breaki tomorrow…might even win me Mom of the Day!!!! Thanks Julie for being so damned awesome!!!!
I made these pancakes this morning I added blueberries and chopped walnuts to the batter. These pancakes were delicious, your recipe is spot on! Thank you!
So great to hear it!
Can’t wait to make this. My family will love this.