BARLEY CAKES
King Arthur Flour Whole Grain Baking
by King Arthur Flour
These light and fluffy, tender pancakes are the muted gold color of an autumn sunset. Their mild flavor features a hint of orange, and a touch of honey. To bring this dish full circle, serve them with a drizzle of barley syrup.
Yield: 10 large (3 1/2-to 4-inch) pancakes
Cooking Time: 5 to 6 minutes
Ingredients
• 3 large eggs
• 3/4 cup (6 ounces) milk
• 1/2 cup (4 ounces) orange juice
• 1 teaspoon vanilla extract
• 3 tablespoons (1 1/2 ounces) unsalted butter, melted
• 2 tablespoons (1 1/2 ounces) honey
• 3/4 teaspoon salt
• 1 1/2 cups (6 ounces) whole barley flour
• 2 teaspoons baking powder
Directions
Whisk together the eggs, milk, orange juice, vanilla, melted butter, honey and salt in a batter bowl (a bowl with a pouring spout), extra-large measuring cup or medium bowl. Stir in the barley flour. (Don't add the baking powder yet.) Allow the mixture to rest at room temperature while you preheat your griddle, about 15 minutes. If you're using an electric griddle, set the temperature to 300°F.
When you're ready to cook the pancakes, add the baking powder, stirring the batter for about 15 seconds, until the leavening is completely dispersed throughout. Pour the batter onto the griddle by the 1/4-cupful; a muffin scoop works well here.
Cook the cakes until they're golden brown underneath, 3 to 3 1/2 minutes. Unlike white-flour pancakes, you won't see bubbles forming and popping on top of these, so don't wait for that to happen. Gently flip the cakes over, and cook till they're golden brown on the bottom, 2 to 2 1/2 minutes more. Serve hot, with butter and barley syrup or maple syrup, if desired.
Nutrition Information Per Serving (1 Pancake, 71 G): 17g whole grains, 138 cal, 5g fat, 4g protein, 15g complex carbohydrates, 4g sugar, 2g dietary fiber, 73mg cholesterol, 275mg sodium, 125mg potassium, 61RE vitamin A, 6mg vitamin C, 1mg iron, 104mg calcium, 190mg phosphorus.
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