Porridge is widely popular at the moment and with Copenhagen having GRØD, the first restaurant serving solely porridge, the good old favorites are suddenly being remembered again. This porridge is originally known as “pærevælling” and it has always been a traditional winter dish in my family. Sometimes served with cinnamon sugar, sometimes with modern fluffy licorice butter (soft butter whisked with licorice powder and honey) – the flavors are mild, so go for toppings that pairs well with pear.
Grain favorites – Barley & Rye
My favorite grain for porridge is barley. The flavour is mild and the texture is creamy even if you cook it with water. If you’re a fan of a little more structure in the porridge go for chopped barley instead of flakes. In this porridge the pears are added a little before the porridge is done – giving a sweet and pleasant pear aroma in every mouthfull. If you’re in the search of a heartier porridge, to keep you full for the long hours before lunch, go for a rye-based porridge for breakfast. Either choose chopped rye, usually used for rye bread or rye flakes (avalable in health food stores).
Use leftover porridge
Make porridge in big batches and eat it hot for breakfat, cold as a snack or use leftovers for “klatkager”. Simply stirr in an egg along with a little milk, sugar and flour. Fry this dough in bottom on a pan untill golden and cooked through.
Velvety Barley Porridge
- Total Time: 20 minutes
- Yield: 4
Description
Creamy porridge with a velvety texture and crunchy pieces of pear and toasted hazelnuts.
Ingredients
- 120g (400ml) chopped barley or barley flakes
- 1 liter whole milk
- 1/2-1 tsp. salt
- 2 ripe, but firm pears -peeled and cut into small pieces
- taosted hazelnuts, apple syrup and/or whole milk for serving
- Dried sweet woodruff for sprinkling(optional)
Instructions
- Mix the barley and milk in a pot and bring to a boil over medium heat.
- Stir for 10-15 minutes until it thickens.
- Add the pears and cook for another 3 minutes. Then serve the porridge right away with chopped hazelnuts and/or apple syrup.
- Prep Time: 5 mins
- Cook Time: 18 mins
- Category: Breakfast
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 280
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- How to Make Flæskesteg: Danish Pork Roast with Crispy Crackling
Frequently Asked Questions
What is the difference between chopped barley and barley flakes for this porridge?
Chopped barley gives more structure and texture in the finished porridge, while barley flakes produce a creamier, smoother result. Either works with the 120 g (400 ml) called for — the choice depends on how chunky you like your porridge.
Why are the pears added near the end of cooking rather than at the start?
Adding the pears just the final 3 minutes — a little before the porridge is done — gives a sweet pear aroma in every spoonful without cooking the fruit to mush. Adding them too early would break them down and lose that fresh, fruity fragrance.
What can I do with leftover porridge?
I recommend making “klatkager” — a Danish pancake — by stirring an egg, a little milk, sugar, and flour into cold leftover porridge, then frying the dough in a pan until golden. Leftover porridge can also be eaten cold as a snack straight from the fridge.
I will try your recipe for velvety barley porridge but as you are a food developer I have another barleyy based porridge recipe which is simple and may interest you. If so then please email me. I have an interest in porridge fecipes and eat porridge every morning. Are you based in Denmark? Kind regards simon from Yorkshire in England.