An ingredient I’ve seen in a lot of cooking magazines lately is pearl barley. It can be used in salads, soups, and stews. I found an interesting recipe to use it in pancakes so thought it was worth a try.
Pearl barley is barley processed to remove its hull and bran. It cooks faster and is less chewy than other less processed forms of barley.
I was sent some McKenzie’s pearl barley to experiment with, so I pimped up the recipe, and made a few people jealous on instagram with my photo of these cafe worthy pancakes.
The original recipe suggests you put blueberries in the pancake mixture, but I decided to leave them out and only put them on top, with added banana, almonds and ricotta. A generous drizzle of maple syrup completes the dish, and you’ll have one hell of a good breakfast that will fill you up and keep you going.
The barley can be made up to 3 days prior to making the pancakes. Store cooked barley in the fridge.
Adapted from McKenzie’s
1/4 cup McKenzie’s Pearl Barley
2 cups self raising flour
2 tbs caster sugar
2 cups buttermilk
2 tbs butter, melted
1 cup blueberries
2 bananas, sliced
Slivered almonds, ricotta, and maple syrup to serve
1. Place barley and 3/4 cups of water into a saucepan and bring to the boil. Simmer for approximately 35 minutes until tender.
2. In a large bowl mix together flour and sugar.
3. In a separate bowl, whisk together eggs and buttermilk. While whisking, slowly add melted butter until all combined.
4, Pour buttermilk mixture into dry ingredients and mix well, removing any flour lumps. Stir through barley.
5. Heat fry pan. Grease lightly with butter and pour 1/4 cup of batter onto the pan. When bubbles appear on the surface, flip over and cook other side until golden and cooked through.
6. Repeat with remaining mixture.
7. To serve, top with slices of banana, blueberries, crumbled ricotta, slivered almonds and a generous drizzle of maple syrup.
Iron Chef Shellie received pearl barley from Thrive PR.