Food Storage Recipes: Blender Wheat Pancakes
When Julie and I first started our food storage adventures we thought that buying a wheat grinder was very scary and expensive. I started out by grinding a bit of wheat using my friend’s WonderMill. But I really wanted to find other ways to use my wheat that didn’t involve grinding. Back in July I had just discovered the Everyday Food Storage blog (Crystal is now one of our partners in the Fun With Food Storage Network) and she made these amazing and gorgeous 4th of July pancakes with her wheat by simply using her blender. I was hooked and have followed her blog religiously ever since. And her famous Blender Pancakes are still a staple meal in my home even though I do in fact have a wheat grinder now.
My kids LOVE it when I make pancakes … especially for dinner! The other night we were having so much fun I snapped a few pics for you to see how food storage really can involve the whole family and be fun and delicious and healthy.
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.
Filed under: Powdered Eggs Recipes, Powdered Milk Recipes, Wheat, Wheat Recipes
Made the whole wheat pancakes this morning. DELICIOUS!
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Thank you so much for the blender pancake recipe! They were yummy. But I was very surprised at the 1 1/2 tsp salt. Made the batter too salty. I'd suggest 1/2 tsp salt (what I normally put in pancakes)
Thank you so much for the blender pancake recipe! They were yummy. But I was very surprised at the 1 1/2 tsp salt. Made the batter too salty. I'd suggest 1/2 tsp salt (what I normally put in pancakes)