Blender Pancakes (made from whole wheat kernels, not flour)

Blender Pancakes
(made from whole wheat kernels, not flour)


FIRST RECIPE (soaked wheat)
(start one day ahead)


To make sprouts:
Pour 1-1/2 cups wheat kernels in a 1 quart glass jar. Cover with water and put a sprouting lid on the jar*. Let the wheat sit no more than 24 hours before making pancakes.

To make pancakes:
Drain wheat kernels and put them in blender.

Add:
? cup dry milk (optional)
1 cup water, or other liquid

Blend together on high for 2-3 minutes.

Add:
1 egg
2 TBSP olive oil
1 TBSP honey or sugar
?- ? tsp. salt (to taste)

Blend for 20 seconds.

Add:
1 TBSP baking powder

Pulse 3 times, just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot griddle.


*to make sprouting lid: use a canning lid to trace a circle on a piece of window screen. Cut the circle and hold it in place with the canning ring. The screen takes the place of the lid to allow air to flow, and to make it easy to rinse and drain wheat kernels.

NOTE: For some reason, the pancakes won?t cook thoroughly if wheat is allowed to sprout any longer. The outside will be brown and crispy (i.e. overcooked), and the inside will still be wet and gooey.



SECOND RECIPE (dry wheat)

1 ? cups water 2 tablespoons margarine or oil
1 cup whole wheat kernels 1 tablespoon honey or sugar
? cup nonfat dry milk (optional) ? - ? teaspoon salt
1 egg 1 tablespoon fresh baking powder

In blender, mix water, wheat kernels, and dry milk on high for 3 minutes. Add egg, margarine, honey, and salt. Blend for 20 seconds. Add baking powder. Pulse three times, just enough to mix. Mixture should foam up and get very light. Cook immediately on a hot nonstick griddle.

I wonder if one can do this with buckwheat and brown rice kernels too hmmm