We are enjoying a new grocery store here in Utah called WinCo Foods.  The thing I like most about this store is their bulk foods section.  You can buy grains, spices, herbs, cereals, candies, etc. for pennies on the dollar.  The grains and spices are particularly cheap.  I picked up some barley and ground it into flour, then thought, "What do I do with this?"  So I searched for some barley recipes and this is the first I've tried.  These barley pancakes were fabulous - very thin, soft, and nutty - just the way I like them.  Similar to buckwheat pancakes.  I also liked this recipe because it is dairy- and egg-free.  Delicious, easy, and quick!  Original recipe found at NutritionMD.org:

Barley Pancakes

Makes about 16 3-inch pancakes

1 cup barley flour
¹/₂ teaspoon baking soda
¹/₄ teaspoon salt
1 ¹/₄ cups soy- or rice milk **
1 tablespoon maple syrup
1 tablespoon vinegar
1 ¹/₂ teaspoons canola oil
1 vegetable oil spray

In a medium bowl, stir together flour, baking soda, and salt. In small bowl, stir together non-dairy milk, syrup, vinegar, and oil. Combine the two mixtures and stir to mix.

Heat a non-stick skillet or griddle. Lightly coat cooking surface with vegetable oil spray. Pour small amounts of batter onto the heated surface and cook for 1 to 2 minutes, or until the edges are dry and the tops bubble. Turn carefully with a spatula and cook the second side for about 1 minute, or until golden brown.

Per pancake: Calories: 50, Fat: 0.9 g, Cholesterol: 0 mg, Protein: 1.6 g, Carbohydrates: 9.1 g, Sugar: 1.4 g, Fiber: 1.1 g, Sodium: 88 mg

**My notes: I followed the recipe exactly, except used skim milk rather than soy or rice milk.  This is a very runny batter similar to that of crepes.  In fact, these would probably make fabulous crepes!