Sunday, March 21, 2010

Blender Wheat Pancakes with Buttermilk Syrup

This recipe is a keeper.  It is a great way to use your wheat without the use of a wheat grinder.  It also uses powdered milk, and powdered eggs (although fresh works great too).

Blender Wheat Pancakes
1 cup Milk (or 3 TBS powdered milk and 1 cup water)
1 cup Wheat Kernels, whole and uncooked
2 Eggs (or 2 TBS powdered eggs & 1/4 cup 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 4-5 minutes or until batter is smooth.  Add eggs, oil, baking powder, salt and honey or sugar to batter.  Blend on low.  Pour out batter onto preheated griddle (sprayed with Pam).  Cook; flipping pancakes when bubbles pop and create holes. Serve with any syrup, although we love the Buttermilk Syrup.

For Waffles:  Add an additional 1 TBS wheat.  Increase oil to 4 TBS.

Buttermilk Syrup
  • 1 cube Butter or Margarine (I like butter better)
  • 1 cup Sugar
  • 1 TBS Corn Syrup
  • 1/2 cup Buttermilk (can also use 1/2 cup milk with 1 1/2 tsp lemon juice added; or powdered)
Melt and boil for 2 minutes.  Remove from heat.  Add:
  • 1 tsp Vanilla
  • 1/2 tsp Baking Soda
Combine and pour over pancakes.  YUMMY!!!

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