I understand that very few folks here have grain mills but for those few who do, this recipe is delicious! I had seen it posted in a Facebook group last night and knew it was what we were having for breakfast today. Here’s the link to the recipe to the original recipe. The lady who posted in the Facebook group had made some changes. These are the changes: Instead of using all purpose flour, the lady changed it to soft white wheat and used weights – 138 grams of barley and 120 grams of soft white wheat.
She suggested brushing the top with buttermilk, then adding turbinado sugar. Instead of turbinado sugar, I added a cinnamon/regular sugar mix.
I made mine a little too big and should have made it smaller and thicker but it was delicious. I used apricot jam in the middle and can’t wait to try it using rhubarb jam.
Vince loved it and said “I can’t stop eating this stuff!” This is definitely a recipe I’ll be making often.