Barley pancakes with fruit and yogurt

Why not try this recipe to start your day off with a healthy breakfast that is low in fat and salt, high in protein, a source of fibre and provides you with one of your five a day. The recipe is inspired from ingredients we’re giving to our volunteers taking part in the studies currently running in the Human Nutrition Unit. The barley is from the Black Barley Study, the fruit from the Scottish Fruit Study and yogurt is used frequently in our Focus on Fibre Study. Read about the studies here: https://www.abdn.ac.uk/rowett/volunteer/current-studies.php

Ingredients for the Pancakes (makes 12 pancakes, serves 4):

• 140g Barley flour
• 60g Plain white flour
• 4g Baking powder
• 50g Caster sugar
• 2 Medium eggs
• 250g Semi skimmed milk

Ingredients for the filling:

• 400g Low fat Greek style yoghurt
• 160g Black cherries fresh or frozen
• 160g Raspberries fresh or frozen

Method:

1. Mix the flours, sugar and baking powder into a bowl.
2. Whisk the egg and milk together and add to the dry ingredients, beat well until you have a smooth batter.
3. Heat a shallow non-stick pan to moderate heat then reduce to a lower heat.
4. Use a serving spoon to drop the batter into the pan (roughly 3 tablespoons).
5. Cook the pancakes until bubbles appear, then turn once.
6. While the pancakes are cooling, weigh out the yoghurt and stir in some of the raspberries.
7. Serve 3 pancakes per person in a stack layering with the raspberries in yoghurt and the reserved raspberries and cherries.

Nutritional Information:

Currently you will find barley flour online or in health food shops