Barley Flour Pancakes with Spiced Pear Compote
 

Barley Flour Pancakes with Spiced Pear Compote

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These barley pancakes are super filling and go perfect with the pear compote.

SERVING SIZE

makes 12 medium-sized pancakes

INGREDIENTS

1 cup barley flour (we used Full Belly's purple barley flour)

1 teaspoon baking powder

¼ teaspoon salt

1 tablespoon olive oil

1 tablespoon maple syrup (we used Mead's maple syrup)

2 eggs

2/3 cup milk

For the pear compote:

3 pears (we used 2 Bosc and 1 Red Sensation)

1/3 cup apple juice (we used Solana Gold)

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2 tablespoons butter

 

INSTRUCTIONS

Peel, core and chop the pears. Place them in a small saucepan with the apple juice, cinnamon, nutmeg and butter. Cook them over medium heat for 15 minutes, stirring occasionally. Set aside to cool while you make the pancakes.

In a large mixing bowl, whisk the flour, baking powder and salt. In a smaller bowl, beat the egg, maple syrup, oil and milk together. Stir the wet ingredients into the dry ingredients until just combined. Heat a large saute pan over medium-low heat. If using a nonstick pan, no oil or butter is needed. Otherwise, melt a pat of butter in the pan and swirl to coat.

Using a 1/3 cup as a measuring spoon, place three dollops of pancake batter in the pan. Let them cook until they start to bubble on top, then flip and cook a few minutes more, until golden brown. These pancakes are kind of thick, so be patient to make sure they are thoroughly cooked before flipping. Top the pancakes with the pear compote and dig in!

  PRINT VERSION

vegetable plate

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