Why is it that grains that are so difficult to make into bread — barley and buckwheat, for example — make such perfect pancakes?
And why is that so much barley is grown — especially in Europe — but that so little of it is eaten? Most of the barley goes into beers and ales and whiskeys, while trendy but inferior grains such as quinoa get all the attention.
I’m a barley evangelist, as regular readers know. I can’t imagine not keeping organic hulled barley in stock, with an electric mill to grind it into flour.
The pancakes in the photo are made from fresh-ground barley flour, a little olive oil, a little baking powder, and nonfat milk.