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.
Yummm! Haven’t had blueberries in ages! 🙂 Brad and I have been making breakfast at home lately so will have to do pancakes one day!
Tina @ bitemeshowme
the pearl barely itself always look so pretty and girly!
Awesome! I thought this was going to involve barley flour; love that it uses the cooked grain.
This looks so delicious, blueberry pancakes are definitely on the agenda when I get a big ol’ box of them 😀
It looks delicious!
I used to always used pearl barely in recipes when I was a vegetarian, but I started to find it difficult to get in the supermarkets and forgot all about it as an ingredient.
Yes pearl barley is like the new quinoa hahaha but i do like the taste and texture of it though 🙂 It’s best with grass jelly I always order that when I go to Malaysian resturants hehe never thought i’ve putting them into pancakes so interesting hehe!
Sara @ bellyrumbles
Would of never thought of using pearl barley in pancakes, cool 🙂
Lorraine @ Not Quite Nigella
Gorgeous looking pancakes Shellie! And I love that plate too (hehe I’m forever looking for cute plates to use in photo :P).
Heidi - Apples Under My Bed
Have loved catching up on your posts 🙂 What a rad idea, putting cooked barley in pancakes! How was the texture of your pancakes?