Monday, January 14, 2013

Whole Wheat Blender Pancakes

INGREDIENTS:
1 cup wheat berries/kernels
1 cup buttermilk
1/2 cup milk
2 large eggs
2 teaspoons sugar
1 tablespoon baking powder
5 tablespoons butter, melted
3/4 teaspoon salt

DIRECTIONS:
Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick. Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth. Cook the batter on a hot griddle for pancakes or in a waffle iron for, well, waffles! Makes 12-18 pancakes.

*Note: Wheat berries are the full kernel of wheat and in this recipe, there aren’t any substitutions (as in, you can’t substitute 1 cup whole wheat flour, etc., although you can definitely play around with different kinds of wheat: hard white, soft white, hard red, kamut, and on and on). 

**For a lower sodium option; omit the salt (or reduce to 1/8 tsp), use sodium free baking powder, and make your own buttermilk using lemon juice/vinegar and milk.

Recipe Source: from Mel's Kitchen Cafe

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