Whole Grain Barley Flour, Stone Ground, 4 Pack, 20 oz (567 g), From Bob's Red Mill

Barley Flour Tip: For a slightly more moist, flavorful baked good, try substituting up to 1/2 cup of Bob's Red Mill Barley Flour for an equal amount of whole wheat or unbleached white flour in your favorite recipe.

Barley Yogurt Pancakes

4 tsp Active Dry Yeast
2 Tbsp Honey
1 cup plain Yogurt or Buttermilk
2 Tbsp Vegetable Oil
1/2 cup warm Water (110Âș)
2 Eggs
1 cup Bob's Red Mill Barley Flour
Add 1/2 tsp Soda (stir in just before baking)

Soften yeast in warm water. Stir in honey and set aside for 5 minutes. Beat eggs and yogurt together and add yeast mixture. Add flour and oil. Place batter in warm place for 20 to 30 minutes or until bubbly. It may even stand overnight. Pour batter into hot, greased griddle and bake until brown and puffy. Turn and cook until done. Serve immediately with desired syrup, honey or preserves. Makes 10-12 pancakes.