I love whole wheat pancakes. As in LOVE them. But they have to be light and getting them light can be tricky, because it’s easy to end up with pancakes that end up sitting in your stomach like an old tennis shoe.
Now, despite the fact that I don’t enjoy feeling like my stomach needs pumping, I kept trying and trying to find just the right recipe, thinking that someday – like now – I would do something that would benefit the entire human race: I would locate the perfect whole wheat pancake recipe. Which I have.
I found this recipe in a church cookbook. At the time, I was highly engaged in locating quick, easy, delicious recipes to make from whole wheat. Not whole wheat flour, mind you… but wheat in its natural kernel state.
To learn more about why I have wheat kernels hanging about my house, download the free eBook I wrote for you. Directions are on the right-side of the blog.
For this demonstration, I drafted my husband Gary to be my assistant.
Why? Because he’s cute. Because he’s friendly. Because he loves me. But more importantly, I drafted him for this project, because rhe was alive and breathing and I wanted some pancakes!
After a bit of batting my eyes (while pointing at my shoulder brace and sighing pitifully), he finally agreed to help us out. His success proves that anybody can do this. Anybody.
Here is a blow-by-blow of the action. The actual recipe details are at the bottom of the post.
Dump the wheat kernels in the blender.
Add the milk.
It will look like this once it is blended.
Add the salt.
It was at this point that Gary’s independent nature surfaced. “1 teaspoon seems like too much salt. What do I do?”
“Add less salt,” I replied.
“How about 1/2 teaspoon?” he asked.
When I saw how Gary attempts to beat the baking powder into submission while patting it into the spoon, my mother’s past influence overwhelmed me and I had to comment, “There’s a better way to do that.”
“What?” he semi-patiently replied.
“Measure that out.”
“I’m doing fine.”
I stared at him for awhile and tried to resist saying anything more. But I couldn’t. “Next time, just use the lid of the can and swipe it across the spoon. It will be perfect.”
We went on.
I love this shot. Action in a food blog. Who knew?
When the pancakes were ready to turn, Gary ordered me into action. “Aren’t you going to get a photo of this? People need to see what they look like when they are ready to turn.”
The second side is cooking. This doesn’t take long. If you wander away, you’ll end up with crispy pancakes.
“What do you want on them?” Gary asked.
“Peach syrup.” (We made some this fall. It is delicious. Remind me to tell you how to make it, okay? It’s easy to do and oh… so…wonderful…)
He grabbed the half-full bottle out the refrigerator. As I pulled out my camera to take a shot of it, he said, “Are you going to show them this? The bottle is all sticky.”
“They will want to see it,” I said. “Hold still.”
Another exciting action shot.
Gary decided that we needed to make the pancakes look extra delicious, so we added some fresh raspberries on the top. Which I happily ate.
1 cup wheat
1 ½ cup milk
½ cup cooking oil
2 tablespoons sugar
1 teaspoon salt
3 teaspoons baking powder
Pour 1 cup of wheat into the blender with 1 cup of milk. Blend on high for 3 minutes. Add the other ½ cup of milk and blend for another 2 minutes.
Add the remaining ingredients and blend until it’s smooth.
Pour about ¼ cup of batter for each pancake onto a hot griddle.
Flip when bubbles begin to appear. Cook the other side for a minute or so. Keep a close watch so they don’t get crispy!
Looking for a convenient source of wheat so that you can make your own delicious whole wheat pancakes, breads and such while saving money? Here’s where we get ours.