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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is the latest invention from my continuing effort to create easy, tasty alternatives to work with my husband's triglyceride-lowering diet. It's quick, easy, and yummy! I intend to try other spice combinations, such as an Indian-inspired cumin/coriander/tumeric one or even a sweet one with cinnamon and sugar. Ingredients:
1 cup whole wheat flour |
1 cup barley flour |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1 tablespoon onion flakes |
1 egg |
2 cups water |
Directions:
1. Put flours, salt, and garlic in medium bowl and mix together.
2. Make a well in the dry ingredients. Put egg in well.
3. Slowly add water, mixing it with the flour and egg, gradually pulling in the flour from the sides. Batter will be thin.
4. Add the onion flakes.
5. Fry these in a non-stick pan, or spray with Pam before putting in the batter each time. (You can wipe pan with a paper towel that's been soaked with oil, instead.).
6. Pour just enough batter into the pan to coat the bottom. Spread it around the bottom by tilting the pan, if needed.
7. When the edges start curling up and the colour of the tortilla starts to darken (approx 30 seconds), flip the pancake. I like to actually flip it in the air because it tends to break less this way (and my daughter enjoys watching it), but if you can't flip pancakes, use a long spatula to support it as you turn it.
8. Let it cook another 15 seconds, or so, on the 2nd side and slide onto a plate.
9. Repeat!
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