Wordly Wednesday: Blueberry & barley pancakes with McKenzies

Danni and I have been pretty lucky to recently receive a box of goodies from McKenzies to try full of pulses and grains. We’re working on some kid friendly recipes to share with you, but in the meantime, here is a yummy pancake recipe that came with the package.

I made three batches of these in a week. The kids and myself love them. They are really moist and full of protein! The recipe worked fine using No Egg egg replacer.

Blueberry and Barley Pancakes

You’ll Need
1/4 cup McKenzie’s Pearl Barley
2 cups self raising flour
2 tablespoons raw caster sugar
2 eggs
2 cups buttermilk*
2 tablespoons butter, melted
1/2 cup milk
1 cup blueberries (fresh or frozen)

* If you don’t have buttermilk, you can make your own. For every cup of buttermilk required: Place 1 tablespoon of white vinegar in a 1 cup measure. Fill the cup up with milk. Give a gentle stir and allow to stand for a minute before using.

The How To

  • Place the barley and 3/4 cups of water into a saucepan and bring to the boil. Simmer for approximately 35 minutes until tender. (Keep an eye on the barley towards the end of the cooking time, I normally end up adding more water so that it doesn’t boil dry).
    Drain thoroughly and cool.
  • 20130922-202709.jpg

  • In a large bowl, mix together flour and sugar.
  • In a separate bowl, whisk together eggs and buttermilk. While whisking, slowly add melted butter until all combined.
    Master O was my sous chef…
  • 20130922-203952.jpg

  • Pour buttermilk mixture into dry ingredients and mix well, removing any flour lumps.Stir through barley and blueberries.
  • 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.
  • Repeat with remaining mixture. Pancakes can be placed on an oven proof plate covered with foil and placed in a preheated 100C oven until all are cooked and ready to serve.
  • Tips

  • Barley can be made up to 3 days prior to making the pancakes. Store cooked barley in the fridge.
  • Unused batter can also be stored in the fridge for up to 3 days and leftover pancakes can be frozen between sheets of baking paper.
  • Other berries or fruits could be used in place of blueberries. Try grated apple and cinnamon or finely chopped pear.
  • Alternatively, savoury pancakes could be made by omitting the sugar and adding ingredients such as grated vegetables of your choice and grated cheese.
  • 20130922-203959.jpg
    * This is not a sponsored post. I did not receive payment for this post. However, I did receive a package full of yummy McKenzies beans and lentils to road test and create some delicious meals. All opinions expressed are my own.


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