Blender Wheat PancakesThis is a recipe from an old church cookbook. Makes 6-8 pancakes~we always at least double the recipe.
1 cup milk
1 cup uncooked wheat kernels
Put milk and wheat in blender. Blend on highest speed for 4-5 minutes or until batter is smooth. (note from Melissa here: don’t leave it on the counter blending while you run to the bathroom. You may hear a terrible crash and find wheat pancake batter on every inch of your kitchen counter, floors, and cabinets and spend the rest of the morning cleaning it up. Just stay close by.)
Add the following ingredients and blend on low:
2 Tbsp. oil
2 tsp baking powder
2 Tbsp. honey or sugar
1/2 tsp salt
Bake on hot griddle. (I use 1/4 c. of batter on a 300 degree griddle. Perfection!)
Waffle variation: Use above recipe and add on additional Tbs. of the wheat and increase oil to 4 Tbs. Bake in waffle iron until done.
Kelsey’s Yummy Syrup
(this is our favorite syrup ever from my sister, Kelsey. It pretty much cancels out anything healthy in the wheat pancakes, so we try to reserve it for special occasions…so it’s wicked and good at the same time.)
1 stick butter
½ c buttermilk(you can make your own by adding 1 Tbsp lemon juice or vinegar with regular milk to make 1/2 cup)
1 c white sugar
1 tsp vanilla
½ tsp baking soda
Bring butter, sugar, baking soda, and buttermilk to a boil for one minute. Turn off heat and then add vanilla. Syrup will bubble and become frothy because of the baking soda, but once it cools, it will go down and will be ready to serve. Freeze or refrigerate leftovers.