Wednesday, December 14, 2011
A friend mentioned blender pancakes to me a while ago and I finally gave it a try for dinner last night. I will never make another pancake recipe (unless it's pumpkin pancakes or apple cinnamon pancakes!) and this is why;
Taste. The blender pancake has a very nutty, natural taste while still being light and fluffy. Michael repeatedly commented on how good the pancakes were and the kids ate several each. Gemma, alone, had three!
Ease. It's even easier to make than pancake mix, you just toss everything in the blender then pour it onto the griddle.
Nutrition. While the recipe calls for a small amount of sweetener (sugar or honey or agave syrup) and oil, there are no preservatives or unpronounceable ingredients and the freshly ground whole wheat is so good for you.
1 cup milk
1 cup wheat kernels, whole & uncooked (I used hard red wheat)
2 tsp baking powder
1 tsp salt
2 tablespoons oil
2 tablespoons honey or sugar
1 teaspoon vanilla
1/2 teaspoon lemon juice
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, honey or sugar, vanilla and lemon juice to the batter. Blend on low. Pour batter straight from the blender (less to wash later!) onto a hot griddle. Cook; flipping pancakes when bubbles pop and create holes.
recipe lightly adapted from everyday food storage.net