Do you have wheat kernels and don’t know what to do with them? Try the whole wheat pancakes recipe I fixed this morning. These nutty, filling flapjacks are a huge hit with adults and kids alike. Before I had a flour mill (grinder), this blender recipe is about the only thing my wheat kernels got used for.
I’d love to tell you a story about how I grew up eating these fabulous griddle cakes. Mom fixed whole wheat pancakes, but they weren’t this good. She used cracked wheat, and I wasn’t a fan of the crunch. I got this recipe out of a lady’s auxiliary cookbook. You know, the kind that are filled with good ole homecooked recipes that get passed down for generations.
Click here to jump straight to the recipe if you don’t want to read the directions with tips and tricks.
Whole Wheat Blender Pancakes
Pull out your blender and heat your griddle to 300 degrees Fahrenheit.
Measure out one cup of wheat kernels (berries, seeds, or whatever). Honestly, I’ve never learned the difference between the varieties. You can click here for more information about wheat. I use whatever is the best price and available when I want to buy it. I moved into a house that the owner left about one hundred #10 cans from her mother-in-law’s 1980s supply. Some cans are red wheat, others are white. It lasts forever!!
Blend it
Add a cup of milk, put on the lid and turn your blender on high while you get the other ingredients together – 3 to 4 minutes. If your blender is an inexpensive variety, you’ll need to run it a little longer. I think the trick to making these pancakes wonderful is to be patient and let the blender do its job. In fact, I posed the ingredient picture while I let my blender run. Remember, you’re grinding the wheat.
You’ll need 2 eggs and 1/4 cup oil. Make sure you don’t have any kernels that have jumped up on the side of the blender in a desperate attempt to escape. Ruthlessly push them in to be ground to smithereens. I put all my dry ingredients in a tiny bowl (even though I took a picture of the brown sugar separate for aesthetics).
Reduce blender to medium and add the wet ingredients. (If you add your dry first, the baking soda and powder thicken the mixture too much before you can get the wet in.) Add your dry ingredients and make sure they get mixed in well. Run for approximately another minute.
Make it
If you’re really good at pouring even amounts straight from your blender onto your griddle, go for it. I’m not. I pour my batter into a bowl and use 1/4 cup to measure.
Wait for your bubbles to pop before turning the cakes over. Peek and see if the underside is brown and they’re done!
This recipe makes about ten to eleven 1/4 c. whole wheat blender pancakes – if you want twelve, you have to be skimpy with the 1/4 cup. I heat my oven to 170 degrees Fahrenheit to keep everything warm, including the family’s breakfast plates, while I cook. My mom’s tradition is to serve them on the table covered with a tea towel to keep them warm, but she was cooking for ten to twelve people at a time, so it took a while to get everyone served. She kept flipping pancakes and refilling the plate while people filled their tummies before heading to school. Maybe that’s why she didn’t make this recipe. She’d have to make it four times. I tried to double it in the blender once. It does not work, unfortunately.
Without a doubt, I’m grateful for the tradition of cooking healthy, homemade meals for my crew. To make it even more healthy, you can substitute honey for the sugar and plain yogurt for the oil. I hope this recipe makes it as one of your go-to breakfasts.
Ingredients
- 1 c. wheat berries
- 1 c. milk
- 2 eggs
- 1/4 c. oil
- 2 Tbs. brown sugar
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. baking powder
Directions
Pour wheat and milk into blender. Grind on high for 3 to 4 minutes. Reduce to medium speed and add the rest of the ingredients. Scrape the sides of the blender and continue blending for 2 minutes for any stray kernels. Pour 1/4 c. batter for each pancake onto preheated griddle. (300 degrees F) Turn when bubbles form and break in the middle of the pancake. Makes about 12 six-inch pancakes.
Your turn
Do you have a favorite recipe using wheat kernels? What are your favorite toppings for pancakes — traditional maple syrup, berry syrup, powdered sugar, peanut butter, applesauce, or something else? When you’ve tried this recipe, let me know how you liked it.
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