I wanted to add a few additional notes on how to make Malted Milk Powder and its uses. In order to clear up any confusion on what kind of barley to use. You need to use "whole barley"; you need to make sure the barley has not been processed and is still in its "husk" - it would be able to be sprouted and planted; I usually call it "whole barley" or "seed barley" when trying to locate it. (It looks similar to wheat berries or wheat seed you use to sprout wheat grass.)
I soak anywhere from 1 to 2 cups of barley seeds at a time in a quart mason jar. You need to rinse them while soaking in the morning and then again in the evening. I always use my reverse osmosis water which is about the same as filtered water. (I would not use city water with the fluoride & chlorine additives.) They need to soak for 2 days; on the 3rd day, rinse them again and place in the dehydrator at about 115 - 120 degrees or in an oven at the lowest temperature possible - be sure to stir them around and do not let them burn. You just want to dry them out to make them into a "flour" or "powder".
|1 c. pancake mix (see below)|
|1 large egg|
|1 c. milk|
|1 tablespoon of butter|
2. Once the pan is heated, put about a 1/3 c. of the batter into the pan and let it cook until you see bubbles on the surface.
Once you see bubbles, the pancake is ready to flip over; allow the pancake to cook on the other side until it is golden brown. Serve hot with maple syrup!
HOMEMADE MALTED PANCAKE MIX (Makes a nice homemade gift too!)
Mix the following in a large mixing bowl until thoroughly mixed together:
4 cups flour
1/2 cup Malted Barley Powder Drink Mix (Homemade or Carnation Malted Milk)
3 Tbsp Baking Powder
2 Tsp Baking Soda
2 Tbsp Granulated Sugar
1 Tsp Salt
Store the Malted Pancake Mix in an airtight container.
I hope you enjoyed this & it helps to clear up any confusion! Please comment, subscribe & visit often! :-)