Thursday, April 1, 2010

Day 65 Whole Wheat blender Pancakes




We had an adventure this morning as I made the whole wheat blender pancakes for the first time. They are wonderful. You start with the whole wheat berries and blend them with milk or water for 4 minutes then add the other ingredients and delicious hearty pancake batter emerges. On the second batch we experienced a mishap. The wheat broke a hole in the narrow neck mason jar I was using with our blender! (The container that came with the unit broke 6-7 weeks ago.) Wheat started shooting across the kitchen. Lesson, be careful when blending wheat. I really liked the pancakes though and it is good to know that even a cheap $25 blender can pulverize wheat enough to eat it if you add some liquid also.

Blender Wheat Pancakes:

1 cup milk (1/3 nonfat milk powder and 1 cup water)
1 cup uncooked whole wheat
2 eggs
2 TBS oil
2 tsp baking powder
2 TBS honey or sugar
1/2 tsp salt

Put milk and wheat in blender. Blend on highest speed for four or five minutes or until batter is smooth. Add and blend on low, eggs, oil, baking powder, honey and salt. Bake on hot griddle. We added 1 pkg Knox gelatin to the batter instead of eggs. This is a great recipe.
We topped the pancakes with elderberry syrup given to us by friends. All this syrup the plumb, apple and elderberry was picked off wild plumb trees, and wild elderberries at the park. I have also enjoyed bottling crab apple sauce from Dolgo Crab trees on a golf course near here. Grandma always said, "There is nothing quite as tasty as crab apple applesauce." (I add especially when it is free.)

Lunch: We enjoyed a picnic. Bread with peanut butter, oranges, eggless brownies from yesterday and water.

Dinner: I had 3/4 a #10 can of corn in the fridge. In order to use it I decided on corn/potato chowder. Dinner was quick and delicious.

3 comments:

  1. We love this recipe and have used it for many years. We've found that substituting 1 1/2 cups of whole wheat flour works when we don't want to/need to pulverize our own grains.

    ReplyDelete
  2. Dear Crystal,

    We have made these for years, too. Our recipe is a little different.
    1 cup raw wheat berries
    1 & 1/2 cups milk
    1/2 cup oil
    2 eggs
    4 tsp baking powder
    1/2 tsp salt

    First you add the wheat berries to only 1 cup milk, blend for 2 minutes on high. Then add the rest of the milk and blend on high for another 2 minutes. Add oil, eggs, and salt and blend till mixed in. Add baking powder and blend. Pour from blender. Leftover batter (like there ever is any :-P) can be stored in refrigerator. Before using it the next day, add a little more baking powder.

    Maybe we have not busted any jars because we don't blend it as long? Or add more liquid half way through the blending process?

    We love them, too! Our syrup yesterday was some raspberry jelly that did not jell well! :-)
    -Maggie

    ReplyDelete
  3. I often make lender pancakes, but in our recipe, it has always required putting the grain and liquids in the blender to soak the night before, then blending when you get up in the morning. The grains are soft at that point and blend easily.
    nini2033a@yahoo.com

    ReplyDelete