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Recipe
Barley Flour Pancakes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 1732 | |
| Calories from Fat 1005 | 58% |
| Total Fat 114.33g | 143% |
| Saturated Fat 69.15g | 277% |
| Trans Fat 0.0g | |
| Cholesterol 450mg | 150% |
| Sodium 3197mg | 133% |
| Potassium 688mg | 20% |
| Total Carbs 160.6g | 43% |
| Dietary Fiber 11.6g | 39% |
| Sugars 35.45g | 24% |
| Protein 26.86g | 43% |
Ingredients Convert Measures
- 1 egg, lightly beaten
- 1/3 c. buttermilk
- 1 1/2 teaspoon baking pwdr
- 1 teaspoon sugar
- 1/3 c. lowfat sour cream
- 1 c. barley flour
- 1 teaspoon sea salt
- Butter and honey
Directions
- Beat the egg with the lowfat sour cream and buttermilk. Sift together the barley flour, baking pwdr, salt, and sugar. Stir in the egg mix and let stand 2 min. Ladle onto a warm, oiled griddle and cook till browned and puffy. Turn to brown the second side. Serve with butter and honey.
