Egyptian Barley Cakes

Barley was a good crop to grow by the Nile River which made it a mainstay of the Egyptian diet.  We tried barley cakes to get a little taste of Egyptian cuisine and found them surprisingly good.  I can see us incorporating a lot of barley flour into our baking from now on.  In fact, Spark said that he would pick a barley cake over a regular old pancake any day and I have to agree with him. 

Barley Cakes

1 1/2 cups barley flour

1 Tablespoon baking powder

1/2 tsp. salt

2 Tablespoons honey

1 egg

1 cup milk

1 Tablespoon vegetable oil

A handful of raisins

Stir together barley flour, baking powder, and salt.  Add egg, milk, vegetable oil and honey.  Measure the oil first and the honey will slip right off the spoon when you measure it.  Stir until well blended and fry like pancakes.