The barley fever continues! This time with health(ier) pancakes like these. Nothing says ‘lazy weekend ahead’ like a stack of pancakes does 🙂
They are SO filling, I almost thought pancakes should only be photographed, not eaten. But it’s a good kind of full, thanks to the barley flour, unlike regular flour pancakes which feel like cement in my tummy!
Oh and these are drizzled with homemade caramel sauce. And there’s chocolate-chips buried in them. Soft, topped with sticky caramel and bursting with all kinds of flavour.
Sorry about how dark this picture is, the sun hadn’t quite reached our little balcony yet 🙂 But look at the melty chocolate chips!
I think these pancakes make up for all the hurried weekday breakfasts we’re all too familiar with 🙂
The only trouble with not using regular flour in these pancakes is they turn out denser that we’re used to. Soft, moist and delicious, but dense. Still, for a fibre-filled, wholesome breakfast, I can deal with a little density 🙂
I read how to make the caramel sauce here. Easy enough but because it solidifies really fast, I had to reheat it a couple of times. But it’s sugary and buttery and everything that caramel should be and goes great with these pancakes. It is optional of course, but if you’re feeling enthusiastic, go for it!
I’m not too sure where the pancake recipe came from. It’s scribbled in my book and all I did was substitute the regular flour with barley flour. I got 6 fairly big pancakes and we were stuffed to bursting after. It’s a good way to bring in the weekend 🙂
What you’ll need:
For the pancakes
1 and 1/2 cups barley flour
2 tsps baking powder
1 tsp salt (omit if using salted butter)
1 tsp sugar
1 and 1/4 cup milk
2 tbsps melted butter
A handful of chocolate chips
For the caramel sauce
1/4 cup salted or unsalted butter
1/2 cup brown sugar
2 and 1/2 tbsps cream
What to do:
1. For the pancakes, sift the flour, baking powder and salt and then add the sugar. Mix it all up.
2. Make a well in the center of the flour mixture and add the egg and butter and mix.
3. Add 1 cup of milk and mix well, adding more if the batter isn’t of a pourable consistency. Fold in the chocolate chips. Don’t worry too much about lumps of flour, because over-mixing will lead to tough pancakes.
4. Heat a non-stick pan well, pour in a few drops of oil and ladle in two tablespoons of batter. Cook till bubbles appear on the surface, and then flip to cook the other side. You won’t need any oil for the pancakes that come after the first 🙂
5. For the caramel sauce, first melt the butter in a pan, then add the sugar and stir until dissolved. Add the cream, stir, and allow to bubble for the 3 to 4 minutes till the colour changes and becomes lighter.
6. Pour the hot sauce over the pancakes and dig in 🙂