Barleyoatpancakes Recipes

BARLEY OAT PANCAKES

Steps:

• Mix oat flour, barley flour, wheat germ, brown sugar, baking powder, and salt together in a bowl; make a well in the center. Stir milk, eggs, banana, honey, oil, and vanilla extract together in a separate bowl. Pour milk mixture into the well in the flour mixture and gently stir just until batter is moistened and slightly lumpy. Add more milk to thin the batter, if desired.
• Heat a griddle or skillet over medium-low heat. Drop a small amount of water on surface. If water bounces, the griddle is ready. Lightly grease the griddle by running a paper towel dabbed with oil around the bottom of the griddle.
• Drop batter by large spoonfuls onto the griddle forming 4- to 6-inch circles and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

BARLEY-OAT PANCAKES

Steps:

• In a large mixing bowl, whisk together barley flour, oat flour, baking powder, and salt.
• In a medium mixing bowl, whisk together nonfat milk, eggs, light olive oil, clear honey, and vanilla extract.
• Add wet ingredients to dry, and whisk until just combined.
• Heat a large non-stick skillet over low-medium heat.
• Pour about 3 tablespoons of batter (per pancake) into hot skillet and cook until bubbles begin to appear on top, and bottom is golden brown; then flip pancake/s and cook until other side is also golden brown (adjusting heat as necessary to keep pancake/s from burning).
• Serve warm with maple syrup or honey.

BAKED BARLEY

Steps:

• Preheat the oven to 375 degrees F.
• Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
• After 1 hour, remove the cover, fluff with a fork and serve immediately.

BARLEY BAKE

Steps:

• In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.

NUTTY BARLEY BAKE

Steps:

• In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.

BARLEY BUTTERMILK PANCAKES

Steps:

• 1. Mix flour, sugar, baking powder, baking soda and salt together in bowl. Set aside.
• 2. Mix buttermilk, melted butter and slightly beaten eggs in 1 quart mixing bowl. Add to dry ingredients. Mix together until ingredients are just combined.
• 3. Let batter rest about 5-10 minutes.
• 4. Lightly butter, oil or spray electric griddle, stovetop griddle or frying pan. Preheat electric griddle or skillet to 350°F Preheat stovetop griddle or frying pan over medium heat.
• 5. Pour ¹⁄3 cup batter onto hot, lightly greased griddle or skillet for each pancake. Cook until top of each pancake is speckled with bubbles, some of the bubbles have popped and the underside of the pancake is golden brown. Flip the pancake and cook the second side until lightly browned.
• 6. Serve immediately or place on a plate in a 200°F oven to keep warm until ready to serve. Serve with butter and syrup.
• Tips:.
• • Try adding ½ cup, fresh or frozen, blueberries, sliced bananas or desired fruit to batter.
• • Try adding chopped nuts of your choice to batter.
• • Try adding ¼ cup oat bran. Increase liquid by 2-4 tablespoons to desired consistency.
• • Try adding ½ teaspoon cinnamon and a pinch of nutmeg to the batter.
• • Replace the butter and syrup with fruit and yogurt for a healthier alternative.
• • Use powdered buttermilk. It is less expensive than fresh buttermilk and has a longer shelf life. Reconstitute according to package directions.
• • If no buttermilk is available, replace it with 1¹⁄3 cups milk and 3 tablespoons of lemon juice or vinegar.
• • For thinner pancakes, add an extra 2-4 tablespoons liquid.
• • For thicker pancakes, reduce liquid by 1-2 tablespoons.

LEMON BARLEY CAKE

Steps:

• Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.
• Preheat oven to 180C.
• In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.
• Melt the butter, sugar and treacle.
• Remove from heat and stir in the milk, and gradually the beaten egg.
• Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.
• Pour into two greased and lined 23cm sq baking tins, or similar sized round tins. Bake for around 1 hour, until a knife comes out clean.
• Once the cake has cooled, slice off any crusty edges as the pearl barley gets quite hard on the edges.
• Try it with with vanilla ice cream, clotted cream, or custard.