Barley Orange Pancakes
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June 3, 2020
Persons
12
Serving Size
2 pancakes
Notes
Recipe and photo provided with permission by the National Barley Foods Council. For more barley information and recipes visit www.barleyfoods.org.
Ingredients
- 1 cup barley flour
- 1/3 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup part skim milk ricotta cheese
- 1/2 cup 2% milk
- 1/2 cup orange juice
- 1 teaspoon grated orange peel
- 2 large eggs, beaten
- 3 tablespoons butter, melted
- 1 teaspoon vanilla
- Warm syrup and butter, for toppings
Instructions
- In large bowl, combine flours, sugar, baking powder and baking soda; set aside.
- In another large bowl, beat together ricotta, milk, orange juice, orange peel, eggs, butter and vanilla.
- Mix liquid ingredients into dry ingredients until well blended.
- Heat griddle or frying pan until hot. Spray with non-stick cooking spray. Spoon about 3 tablespoons batter onto griddle. Cook pancake until bubbles appear. Turn and cook until golden brown.
- Serve with warm syrup and butter.
Nutrition Facts
Barley Orange Pancakes
Serves: 12 pancakes
|
Amount Per Serving: 2 pancakes
|
||
|---|---|---|
| Calories | 262 | |
| % Daily Value* | ||
| Total Fat 12g | 18.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 101mg | 33.7% | |
| Sodium 409mg | 17% | |
| Total Carbohydrate 32g | 10.7% | |
| Dietary Fiber 2g | 8% | |
| Sugars | ||
| Protein 10g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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