Blender Wheat Pancakes and syrup recipes too.

Yeah, I know I've been sharing a lot of recipes lately.  And there are more to come.  I just can't help it.  I've been looking at/for a lot of recipes lately and have found some real goodies. 

This one is not only quick to make, easy to follow, extremely easy to clean up after, but it can be made entirely from food storage.  Not that I make it all from food storage but I COULD if I wanted to.  And I think that is pretty dang cool.

Blender Wheat Pancakes 

recipe from Everyday Food Storage  (buttermilk substitution added by yours truly)

1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water) **

1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar

**Milk can be substituted for buttermilk.  Don't have buttermilk?  Try this.  Put 1 TBSP lemon juice (or vinegar) in a one cup measuring cup and fill the rest of the way with milk.  Let sit for 5-10 minutes to allow time for the milk to curdle and use in recipe as directed.

Put milk ( or buttermilk) 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 and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.

Berry Syrup 
2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue
3 T. Sugar
Mix together and let stand for 10-15 minutes before serving.

I love pancakes.  Lots of room for interpretation. 

Other topping ideas:
I LOVE peanut butter and bananas on mine.  Peanut butter is an excellent source of protein and a good addition of flavor without a bunch of empty calories, like most syrups.  Try adding peanut butter to the berry syrup recipe above.  Yummy.  Like a PB and J sandwich.

If you think pancakes just aren't the same without syrup (my boys wouldn't DREAM of venturing away from their beloved syrup), try this amazing recipe from Our Best Bites, Buttermilk Caramel Syrup.  You may just think you have died and gone to heaven.  Sigh.

Or

Here is a basic of all basic maple syrup recipes.  A great alternative to store bought (super bad for you) syrups with additives and high fructose corn syrup.

Homemade Maple Syrup
1 cup brown sugar
1 cup granulated sugar
1 cup water
1/2 tsp maple extract (or any flavor you desire)

Place sugars and water in small pan.  Bring to a boil on med-high or high heat.  Allow to boil for 30 seconds, or until sugar is completely dissolved.  Take off heat and add extract.

Note:  This syrup is a lot runnier that you would find in the store (because it is made without thick corn syrup).  If you want a thicker syrup, try whisking in corn starch or refrigerate for several hours before use.  Warm to serve. 

Happy Pancaking!

Do YOU have any yummy topping combos to share?