We love playing around with grains in the kitchen, and we love the idea of a tasty breakfast that’s also full of healthy fibre. Enter our barley flapjack stacks! We’ve also added in some buttermilk for extra fluffiness. Tuck in!
SERVES 4 // COOKING TIME 60 mins
250g pearl barley
¼ cup honey
Juice of 1 lemon
1 cup milk
1 cup self-raising flour
2 tbsp sugar
1 tsp baking powder
¼ tsp salt
2 tbsp vegetable oil
100g streaky bacon
1. Place the barley in a pot with 2½ cups water. Bring to the boil. Simmer, covered, until tender and water is absorbed, 40–50 minutes. Set aside to cool.
2. Mix the honey and half the lemon juice, then set aside.
3. Mix the milk with the rest of the lemon juice, then let stand for 5 minutes.
4. Mix the cooked barley, flour, sugar, baking powder and salt.
5. Whisk together the milk, egg and 1 tbsp oil. Mix into the dry ingredients to form a batter, then let stand for 5 minutes.
6. Heat the remaining 1 tbsp oil in a pan over medium heat and fry the bacon until crispy.
7. Heat a non-stick pan over medium heat and grease with a drop of oil. Cook tablespoonfuls of batter, flipping the flapjacks to lightly brown both sides.
8. Serve the flapjacks in a stack, topped with crispy bacon and a drizzle of lemon honey.