Barley Pancakes

Small crispy barley pancakes are garnished with a spoonful of sour cream and halves of hard-boiled eggs - and there you have a delicious, quickly prepared, and very healthy breakfast or snack.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, fresh

  • 4 spoon Sour cream

  • 4 spoon Oil, vegetable oil, canola

dough

  • 85 g Barley, husked

  • 0.5 teaspoons Baking powder

  • 0.25 teaspoons Salt, table

  • 3 dl Milk, whole milk

  • 1 spoon Vinegar, apple

  • 1.5 teaspoons Oil, vegetable oil, canola

Steps

  1. In a medium-sized bowl, mix the barley flour, baking powder, and salt. In a smaller bowl, mix the milk, vinegar, and oil. Add the liquid mixture to the dry ingredients and mix well to form a smooth batter without lumps.

  2. Carefully place the eggs in a cup and cover them with enough water to submerge them. Place the cup on the stove and wait for the water to boil. Remove the cup from the heat. Let the eggs sit in the water for another 8 minutes, then drain, cool, peel, and cut them in half.

  3. Heat a small pan over medium heat, then add a tablespoon of oil. Once the oil is hot, use a ladle to pour enough batter into the pan to make a small pancake. Cook for about 2 minutes, then flip and cook for another minute. Use a spatula to transfer the cooked pancake to a plate. Repeat the process until all the batter is used.

  4. Arrange the pancakes on plates, top with sour cream and egg halves, and serve.

Nutrition Information (Per 100g)

  • Calories: 214.39 kcal
  • Fat: 10.49 g
    • Saturated Fat: 4.37 g
  • Carbohydrates: 18.93 g
    • Sugars: 0.87 g
  • Protein: 8.16 g
  • Fiber: 4.08 g

Advice

Barley flour can be prepared at home by grinding barley in a multipurpose grinder or coffee grinder. Baking powder can be replaced with cream of tartar or baking soda.