ADAPTED FROM KING ARTHUR BAKING
YIELD: A dozen 4" pancakes
INGREDIENTS
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2 eggs
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1 ¼ cups milk
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3 Tbsp melted butter or vegetable oil
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180g (1 ½ cups) Ground Up Barley Flour
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¾ tsp salt
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2 tsp baking powder
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2 Tbsp granulated sugar
INSTRUCTIONS
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Crack the eggs into a medium bowl and then add the milk and melted butter. Whisk vigorously until light and foamy.
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Combine the dry ingredients in another bowl and mix to combine. Add the wet ingredients to the dry and mix until just combined. Let sit for 15 minutes.
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In the meantime, heat a griddle or nonstick skillet over medium heat until very hot. (A drop of water should evaporate immediately upon contact).
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Using a ¼ cup measuring scoop, pour the pancake batter onto the hot skillet, cooking for about 30 seconds on the first side (until air bubbles dot the uncooked side of the pancake), flip and cook for another 15 seconds or so. You should see the middle of the pancake puff a bit. Move to a warm plate and continue with remaining batter.
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Serve warm, with butter, syrup, berries, bananas, powdered sugar or whatever your favorite pancake topping is - or eat them plain. They’re that good!
