Barley Flour Pancakes

Ingredients:

• 1 1/2 cups Myrtle Creek Mill: Organic Streaker Barley Flour

• 2 1/2 tsp baking powder

• 1/2 tsp salt

• 1 1/4 cups milk (add a little more if needed to ensure batter is runny)

• 1 egg

• 3 tbsp melted butter (optional)

These pancakes made with Myrtle Creek Mill Organic Streaker Barley Flour are the star of any breakfast or bunch.

Organic Streaker Barley Flour

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Instructions:

1. Whisk together dry ingredients.

2. Whisk together egg, milk and butter (if using).

3. Add egg mixture to the flour and add additional liquid if needed (milk or water) to ensure the batter is runny enough to spread around the pan. Let the batter sit a few minutes while the pan is heating up, check consistency and add more water, if needed.

4. Pour the batter into a hot non-stick pan and tilt the pan to spread it thin.

5. Cook until edges are dry and most of the bubbles are popped. Flip pancake and finish cooking until bottom is lightly browned.

6. Transfer pancakes to preheated hot plate in the oven until serving.

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