Barley Pancakes with Blueberry Sauce

Barley Pancakes with Blueberry Sauce

This recipe is taken from the cookbook Feast: Recipes and Stories from a Canadian Road Trip by Lindsay Anderson and Dana VanVeller. Give it a try this weekend and while you’re at it enter our giveaway to win your own copy of this must have book filled with delicious and diverse recipes from across Canada. Contest rules below!

Julie Van Rosendaal shared this recipe with Dana and Lindsay. Julie is a Calgary-based food writer, food stylist, cookbook author, and food columnist for the CBC. Basically, she’s exactly the person you want in charge of your breakfast. These pancakes celebrate a highly underrated prairie ingredient—barley— and are hearty, filling, and easy to whip up.

S E R V E S 4

Pa n c a k e s

2 cups (500 mL) finely ground barley flour

2 tsp (10 mL) baking powder

1/8 tsp salt

2 cups (500 mL) whole milk

2 eggs

2 Tbsp (30 mL) canola oil, plus extra for cooking

B l u e ber r y   s a u ce

2 cups (500 mL) fresh or frozen blueberries

2 Tbsp (30 mL) white sugar

1 Tbsp (15 mL) freshly squeezed lemon juice

F o r  s e r v i n g

Maple syrup

To make the pancakes, add the barley flour, baking powder, and salt to a medium bowl and whisk together. Add the milk, eggs, and oil and whisk until just combined.

Set a heavy skillet over medium-high heat, then drizzle with oil and wipe it around the pan with a paper towel. Once the pan is hot, turn down the heat to medium- low, pour in about one-eighth of the batter, and cook until bubbles start to break through and the surface looks matte. Flip with a thin spatula and cook until golden on the other side. Repeat with the remaining batter—you should end up with about eight large pancakes.

To make the blueberry sauce, add the berries and sugar to a small pot and simmer until the berries pop and become saucy, about 5 minutes (2 to 3 minutes longer if using frozen berries). Add the lemon juice and more sugar if desired.

Serve the pancakes warm, topped with the blueberry sauce and maple syrup.

If you are interested in reading all the amazing stories and delicious recipes in Dana and Lindsay’s book FEAST: An Edible Road Trip enter our giveaway. We are excited to be giving away not one but two copies of the book. Follow the rules below and good luck!

CONTEST RULES:

  • FOLLOW @thegoodlocal and @feast_on on Instagram
  • LIKE our Instagram post
  • TAG a friend in SEPARATE COMMENTS (but as many as you wish)
  • The winner will be chosen at random and notified by DM November 24.

Excerpted from Feast: Recipes and Stories from a Canadian Roadtrip by Lindsay Anderson and Dana VanVeller. Copyright © 2017 Lindsay Anderson and Dana VanVeller. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

 

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