Ten 3½- to 4-inch pancakes

2 large eggs

¾ cup milk, kefir or yogurt

½ cup orange juice*

1 teaspoon vanilla extract

3 tablespoons unsalted butter, melted

2 tablespoons honey

¾ teaspoon salt

Whisk together the eggs, milk, orange juice, vanilla, melted butter, honey and salt.

1½ cups whole Shakefork barley flour

Stir in the barley flour. Allow the mixture to rest at room temperature while you thoroughly preheat your griddle or cast iron pan.  Electric griddles can be set at 300°.

2 teaspoons baking powder

When you are ready to cook the pancakes, add the baking powder, stirring the batter for about 15 seconds, until the leavening is completely dispersed throughout. Pour the batter onto the hot griddle, using ¼ cup for each pancake.

Cook the cakes until they are golden brown underneath, about 3 to 3½ minutes. You may not see as many bubbles forming as you would with white flour pancakes. Instead, gauge readiness by when the cakes are golden brown. Gently flip the cakes over and cook until they’re golden brown on the bottom, 2 to 2½ minutes more. Serve piping hot.

* Editor's note: To use totally local ingredients, substitute local Meyer lemon juice and add a little more honey. If you add honey, omit the vanilla.

Melanie Olstad

Shakefork Community Farm