Friday, March 4, 2011

Barley Almond Pear Waffles

Serve 'em up hot with pure maple syrup. Hearty and flavorful.

Barley is an excellent source of fiber, niacin and iron, and is incredibly versatile. We've been trying it in a variety of ways. Barley as an addition to waffles is the latest test.

Barley Almond Pear Waffles

1 c all-purpose flour
3/4 c whole wheat flour
3 T sugar
3/4 tsp salt
2 tsp baking powder
4 T butter, melted and cooled
1 1/2 c milk
2 eggs
1 1/4 tsp almond extract
1/4 c finely chopped or slivered almonds
3/4 c cooked and cooled barley
1 pear, diced(no need to peel)

Combine all dry ingredients.
Whisk together milk, eggs, butter and almond extract.
Add wet ingredients to dry; mix only until dry ingredients are moistened. It will be quite lumpy.
Fold in almonds, barley and pear.
Ladle spoonfuls into a hot waffle iron and enjoy pipin' hot with warmed syrup.

{These are also great as leftovers. Today we toasted them in a hot pan with a little bacon drippings after the bacon was finished and had been set aside.}