Maggie Atherton Leiterman
- see directions
• Soak overnight in water about 3” over the peas and barley to allow for the swelling that will occur when grains absorb the water. Next morning rinse legume-grain mixture, and cook in large pot on medium heat, to gently boil, use enough water to cover about 1” over peas and barley; continue adding water as needed to keep covered with water during cooking. Add olive oil and salt when peas and barley are about 80% done, this should take about 25 minutes. Lower heat to low, finish cooking low and slow… slow… slow… simmer until done, this should take another 20 minutes, and then set aside to cool; the liquid should be nearly absorbed into the grains when cooled.
In a large bowl combine all other ingredients and mix together until smooth.
Now oil the black iron skillet with enough olive oil to leave light coating on surface of skillet bottom, and place on the stove on medium heat.
Next add the dry ingredients a little at a time, softly folding into the wet mixture. The batter should not be runny yet not too stiff. *1 You may not have to use all of the flour, humidity and other factors determine how much to add.
For variety try any legume and grain combinations of your choice can be substituted for the chickpeas and barley, and you can add some bits of fresh or dried fruit in place of nuts or with nuts.