Barley pancakes

You may already guess that pancakes made from barley flour are simply great. The barley flour gives them softness and doesn’t contain as much gluten, so they don’t stick to each other as much. We’ve improved this recipe for you with lactose-free milk and whipped egg whites, which make the pancakes perfectly fluffy.

Add cinnamon, vanilla extract or cocoa to make the pancakes more interesting. Serve them with cottage cheese, fruit or nuts.

Recipe Allergies

INSTRUCTIONS

1.Mix the flour with the milk and 2 egg yolks and add a pinch of salt. Form a liquid dough and set it aside for 30 minutes.
2. In the meantime, whip the egg whites into snow and fold them into the batter after the time has elapsed.
3.Heat a frying pan with oil and fry the pancakes on a medium flame for 1-2 minutes on each side.
4.Pour the rice syrup over the finished pancakes and serve.