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Blueberry Barley Pancakes

Yields1 Serving

 1 cup barley flour
 1 tsp. baking powder
 pinch salt
 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)

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.