Sometimes, mostly always, simple is better. There are so many complicated cooking techniques that it’s easy to get lost in the “I can’t cook” mentality.
I came home from the farmers’ market and found that I had squished one of the beautiful apricots I bought (stone fruit, in early June! Oh my!) and set it aside to snack on later. As I put more stuff away, it dawned on my how perfect that apricot was for a topping. Nearing too ripe, juicy, and extremely sweet. No cooking or extra sugar needed.
Of course it needed something to top: insert pancakes, barley pancakes to be exact. I’ve been playing with more flours recently and I’ve fallen in love with barley. It’s got a slightly subtle sweetness to it that gives a little extra to already sweet dishes. In the case of pancakes, the sweetness in the batter pairs perfectly with fruit and a lightly drizzle of maple syrup.
It’s the perfect weekend (or really any day) breakfast.
Barley Pancakes with Apricots
- 1 cup barley flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon walnut oil, melted butter, or coconut oil
- 1 tablespoon maple syrup
- 2 eggs
- 2/3 cup milk
- 2 ripe apricots
- Combine flour, baking powder, and salt in a bowl. Give a good stir to combine.
- In a separate bowl, whisk together egg, maple syrup, oil, and milk. Stir in to dry ingredients, just until combined. Let batter sit while skillet heats. (If batter thickens too much to pour, add 1-2 tablespoons of milk to thin it down).
- Heat a skillet over medium heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.