Barley ‘n’ Buttermilk Pancakes
   Enjoy these "lite" and fluffy whole grain pancakes for any meal. No added fat.

2 cups    Hamilton's Barley Flour
2 tbsp.    granulated sugar
2 tsp.      baking powder
1/2 tsp.   salt
2 cups    buttermilk ("lite" 1% preferred)
2 eggs    slightly beaten

In a medium sized bowl combine ingredients in order given. The batter will be thicker than other pancake batters. Do not dilute. Ladle batter onto a hot (380 F.) griddle. When bubbles pop and edges appear dry, turn to brown the other side.

Blueberry Pancakes: Add 1/2 tsp. cinnamon to the flour mixture and stir 1 cup frozen or fresh blueberries into the batter. Makes 10 (4-inch) pancakes.