Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Barley | 1 cup cooked (157g) | 193 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Caraway Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons unsalted butter (melted)
- 1 and 1/2 cups barley flour
- 1/2 cup all-purpose flour
- 1/3 cup whole-wheat flour
- 2 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon caraway seeds (optional)
- 1 large egg, beaten
- 1 cup buttermilk
- 2 tablespoons vegetable oil
Directions
1. Strain the dry ingredients and caraway seeds (if using) together in a large dish.
2. Whisk together the egg, buttermilk, and vegetable oil.
3. Add the dry ingredients and mix until blended. Do not over mix. You will get something between batter and dough.
4. Preheat the oven to 375 degrees F. Brush an 8 inch cast-iron skillet with the butter.
5. Spoon the mixture into the skillet and smooth top with a rubber spatula.
6. Sprinkle the remaining butter over the top.
7. Bake until golden brown and a cake tester comes out clean for about 50 minutes.
Serve it slightly warm. Serving will be enough for 6.