Throughout my quest for good, working food storage recipes, I've run across several different blender wheat pancake recipes. And after trying them, I can see why:
-You don't need a wheat grinder to make them, so they're a good way to try out whole wheat in your diet without making a major investment.
-They're essentially a "one-bowl" recipe. Using fewer dishes always puts a smile on my face.
-They're more filling than regular pancakes, so you don't overeat. Actually, I still overeat because I like them so much (and I'm really more of a waffle person than a pancake eater) just not as much as I would regular pancakes.
-They're delicious! Even my eighteen-month-old, whom I've decided to start calling "Picky-Picky," likes them. You would never know they weren't made with white all-purpose flour. Honest.
-Do I have too many bulleted lists in these posts?
Anyway, I've tried several different recipes with minor variations and this is my favorite so far. It's from Family Dinner Cookbook by Debbie Harman.
Blender Wheat Pancakes
Ingredients:
-1 c. wheat
-1 c. milk
-1/4 c. melted butter
-2 eggs
-1 tsp. salt
-2 tbsp. sugar or honey
-1/4 tsp. baking soda
Blend wheat and milk in a blender for about five minutes, scraping sides of blender if necessary. [This particular recipe actually says to just blend the wheat by itself, but I think it works better when you blend it with the milk.] Add butter and eggs. Blend until well mixed. Add remaining ingredients and blend on high until mixed. Pour batter onto hot greased griddle. Cook until bubbles appear all over and edges start to brown. Flip and cook other side.
Tips:
-Make sure your griddle is at the right temperature (about medium-low) before you start pouring pancakes or bad things will happen. I'm sure that's obvious to anyone who regularly makes pancakes, but I had to find it out the hard way.
-If you want to cut down on your prep time, measure out the sugar, salt, and baking soda for several batches at a time into individual resealable bags so that all you have to do is dump it in when you go to make a batch. And if you really want to be a hard-core food storage user, you could even measure out your powdered eggs and milk ahead of time so that you only have to measure your wheat, water, and butter. Just make sure to adjust the amount of liquid accordingly.
Ingredients:
-1 c. wheat
-1 c. milk
-1/4 c. melted butter
-2 eggs
-1 tsp. salt
-2 tbsp. sugar or honey
-1/4 tsp. baking soda
Blend wheat and milk in a blender for about five minutes, scraping sides of blender if necessary. [This particular recipe actually says to just blend the wheat by itself, but I think it works better when you blend it with the milk.] Add butter and eggs. Blend until well mixed. Add remaining ingredients and blend on high until mixed. Pour batter onto hot greased griddle. Cook until bubbles appear all over and edges start to brown. Flip and cook other side.
Tips:
-Make sure your griddle is at the right temperature (about medium-low) before you start pouring pancakes or bad things will happen. I'm sure that's obvious to anyone who regularly makes pancakes, but I had to find it out the hard way.
-If you want to cut down on your prep time, measure out the sugar, salt, and baking soda for several batches at a time into individual resealable bags so that all you have to do is dump it in when you go to make a batch. And if you really want to be a hard-core food storage user, you could even measure out your powdered eggs and milk ahead of time so that you only have to measure your wheat, water, and butter. Just make sure to adjust the amount of liquid accordingly.
