Description

Satisfy your cravings with this flavorful Instant Pot Beef & Barley Soup. This comforting meal combines tender beef, nutty barley, and fresh vegetables, making it perfect for a quick dinner or to store for later. Simple preparation and rich taste make it an excellent choice for food lovers looking for hearty, homemade meals.

Ingredients

Scale

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted

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Instructions

In a large bowl, sift together the flour, baking powder, salt, and sugar.
Make a well in the center and pour in the milk, egg, and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium-high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip and cook the other side until browned, about 2 more minutes.

Notes

Serve pancakes warm with maple syrup, fresh fruits, or whipped cream.
Store leftovers in the refrigerator for up to 2 days and reheat before serving.
Add chocolate chips or blueberries to the batter for an extra flavor boost.

Nutrition

Serving Size: 1 pancake
Calories: 150
Sugar: 1g
Sodium: 250mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 4g
Cholesterol: 20mg