The Food Issue
2015
grainswest.com
33
Baked Barley Potato
Pancakes
These barley and vegetable pancakes
are light and lacy, with a crispy exterior
and satisfying, chewy texture. Serve with
sausages for breakfast, lunch or dinner!
Ingredients
1 cup (250 mL)
cooked pearl or pot barley
1 cup (250 mL)
shredded yellow potato
½ cup (125 mL)
shredded carrot
2
green onions, thinly sliced
2 Tbsp (30 mL)
whole-barley flour
½ tsp (2 mL)
salt
2
eggs, beaten
Freshly ground pepper,
to taste
Cooking oil spray
Unsweetened applesauce
(optional)
Plain 2% yogurt (optional)
Instructions
Preheat oven to 425°F (220°C).
In a large bowl, combine barley, potato,
carrot and green onions. Toss with
flour and salt. Stir in eggs and ground
pepper.
Spray a baking sheet thoroughly with
cooking oil spray. Spoon 2 Tbsp (30 mL)
of mixture onto baking sheet and spread
slightly to make a 2-inch (5 cm) pancake.
Repeat with remaining mixture, forming
12 to 14 pancakes.
Bake for 7 to 8 minutes. Flip pancakes
and continue baking for 7 to 8 minutes
more, until golden and crisp. Serve
immediately, topped with a spoonful
each of applesauce and yogurt, if
desired.
Makes 12 to 14 pancakes.
Nutritional Information
(per pancake,
1 /12
of recipe):
Calories:
52
Protein:
2 g
Carbohydrate:
10 g
Fibre:
1 g
Sugars:
1 g
Fat:
1 g
Saturated Fat:
0.3 g
Trans Fat:
0 g
Cholesterol:
32 mg
Sodium:
113 mg
Potassium:
44 mg
