Blender Wheat Pancakes

This has become one of my favorite ways to use wheat. You don't even need a grinder for this recipe! Try it, it just may become one of your favorites as well. I make a double batch, because we really like these.

Blender Wheat Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

Put milk and wheat kernels in blender. Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan. Cook; flipping pancakes when bubbles pop and create holes.

We like to serve these with Buttermilk Syrup (or as my kids call it, "White" syrup). YUMMY!

Buttermilk Syrup

1 cube butter
1 cup sugar
1 Tbs. corn syrup
1/2 cup buttermilk

Melt and boil 2 minutes. Remove from heat, add:

1 tsp. vanilla
1/2 tsp. baking soda

Combine and pour over pancakes.

Remember: you can use your food storage for the buttermilk! Just add 1 Tbs. vinegar or lemon juice to 1 cup reconstituted powdered milk to make 1 cup buttermilk. Let sit for about 2 minutes.

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