We used to make these pancakes once or twice a week, particularly during the colder months of the year. They come together in a snap and everyone loves them. My kids didn’t even complain that they were whole wheat. They are very light and if you cook them in enough butter, the edges get nice and crispy.
They are delicious with fresh fruit and cream, or my kids’ favorite–maple syrup and loads of butter.
Ingredients:
2 cups low-fat milk 1 1/2 cups whole wheat berries (or 1 1/2 cups whole wheat flour) 2 large eggs 1/4 cup canola or other flavorless oil, or melted butter 2 Tbsp. honey (or sugar) 3 tsp. baking powder 3/4 tsp. baking soda 1/2 tsp. salt Butter and maple syrup, for serving
Method:
Place milk and wheat berries into a high-speed blender (such as a Blendtec, Vitamix, or Bosch). Blend for 2-4 minutes, or until the wheat berries are completely broken down. The mixture will be thick. Add the remaining ingredients and blend to combine. Heat a griddle or non-stick skillet until very hot. Grease with melted butter or oil. Pour a small amount of batter onto the griddle or pan. Let cook for about 1 minute and flip with a thin metal spatula. Cook on remaining side for another minute or two. (The pancakes cook quickly because the batter is thin, and will be very light in texture. Each side should be golden brown. Adjust the heat as necessary.) Repeat with remaining batter Yields 12-14, 6-8″ pancakes. Have you made these type of pancakes before? They are perfect for serving on a Sunday morning!
