Barley Buttermilk Pancakes Recipes

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BARLEY OAT PANCAKES



Barley Oat Pancakes image

Makes a healthy, low-fat pancake, packed with fiber and flavor! I usually make them in advance, freeze, then toast later for a quick breakfast or snack. Serve with warm maple syrup or honey and fresh fruit.

Provided by Christina

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 4

Number Of Ingredients 12

1 cup oat flour
1 cup barley flour
¼ cup wheat germ
2 tablespoons brown sugar
1 tablespoon baking powder
1 teaspoon salt
1 ½ cups skim milk, or as needed
2 eggs, slightly beaten
½ banana, mashed
2 tablespoons honey
1 tablespoon oil
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 416.7 calories, Carbohydrate 71.4 g, Cholesterol 94.8 mg, Fat 9.6 g, Fiber 7.4 g, Protein 15 g, SaturatedFat 2 g, Sodium 911.6 mg, Sugar 22.2 g

BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

BARLEY BUTTERMILK PANCAKES



Barley Buttermilk Pancakes image

Developed by Kate Idzorek, Food Research Technician, and Kristy Long, Extension Foods Specialist, University of Alaska Fairbanks Cooperative Extension Service.

Provided by zeldaz51

Categories     Breakfast

Time 20m

Yield 12 5-inch pancakes

Number Of Ingredients 9

1 1/2 cups barley flour
3 tablespoons white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt (optional)
1 1/2 cups buttermilk
3 tablespoons canola oil, vegetable oil or 3 tablespoons melted butter
2 large slightly beaten eggs
nonstick cooking spray or vegetable oil, for greasing griddle

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.

Nutrition Facts : Calories 131.4, Fat 4.9, SaturatedFat 0.8, Cholesterol 32.2, Sodium 142.6, Carbohydrate 18.6, Fiber 1.9, Sugar 4.8, Protein 4

BARLEY-OAT PANCAKES



Barley-Oat Pancakes image

Whole grain pancakes that almost melt in your mouth! This is my favorite, and most used, pancake recipe. (Slightly adapted from a recipe on the back of the Arrowhead Mills organic barley flour bag.) Note: Whole wheat pastry flour can be used in place of the barley flour, and regular baking powder can be used instead of the sodium-free variety.

Provided by So Cal Gal

Categories     Breakfast

Time 45m

Yield 12-14 small pancakes, 4 serving(s)

Number Of Ingredients 10

1 cup barley flour
1 cup oat flour
1 tablespoon sodium-free baking powder
1 teaspoon salt
1 1/2 cups nonfat milk
2 large eggs
2 tablespoons light olive oil
2 tablespoons clear honey
2 teaspoons vanilla extract
maple syrup (for serving) or honey (for serving)

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.

Nutrition Facts : Calories 392.8, Fat 10.7, SaturatedFat 2.1, Cholesterol 94.8, Sodium 661, Carbohydrate 62.4, Fiber 6.8, Sugar 14.7, Protein 13.9

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