Saturday, March 6, 2010

Whole Wheat Blender Pancakes

Well, we titled this blog "What's For Dinner?" and here we are starting out with a breakfast recipe. Oh well, breakfast for dinner is good, too, right?

We make these whole wheat pancakes pretty often at our house, and everyone likes them. You just mix it all up in a blender--no need to grind the wheat into flour first. All you need is a decent blender.

Whole Wheat Blender Pancakes

Put in blender:

1 C unground hard white or red wheat
1 C cold milk

Blend for 3 minutes or till smooth

Add to blender:

1/2 C milk
1/2 tsp salt
1 tsp soda
1 Tbs baking powder
2 Tbs sugar
2 eggs
1/2 C oil

Mix 1 minute more. Pour onto hot griddle.

Now, if you think you or your family won't appreciate the wholesome goodness of completely whole wheat pancakes--or if you're pretty sure your digestive system won't, try this recipe that calls for half whole-wheat flour and half all-purpose flour.

Whole Wheat Pancakes

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C buttermilk*
1 tsp vanilla
1 Tbs canola oil
1 egg
1 egg white

Mix these up like you would any other pancakes. Mix dry ingredients first then mix wet ingredients in a separate bowl and add the two together. The batter may be a little runny. This is normal.

Both these recipes are really good. When I made the half whole wheat ones for the first time, I accidentally added twice the amount of flour called for, but didn't realize it until I had mixed it up and added a bunch of extra milk, all the time wondering why in the world the batter was so stiff when the recipe had stated that it might seem runnier than most pancake batter. I even tried cooking up a few with the stiff batter and ended up creating a new recipe--"Homemade Frisbees" which the kids and I had a delightful time playing catch with. I had doubled the recipe in the first place, so by the time I fixed it all, (and used up EIGHT eggs!), I was amazed that they were still good, and with a sigh, added "eggs" to my shopping list.

I hope you all enjoy these and PLEASE post your favorite recipes here so that we can all share in the gluttonous goodness!


  1. Oops, I put a little * after buttermilk, but then forgot to add my * at the bottom. Anyway, you are probably already aware, but if you don't have buttermilk on hand you can make your own. For every cup of buttermilk, put 1 Tbs lemon juice in a measuring cup and then add regular milk to equal one cup. In the case of this recipe, use
    1 1/2 Tbs lemon juice and add milk to equal 1 1/2 cups. Do this at the first, before you start mixing the recipe, and let it sit until it's time to add it to the batter. This will turn it sour, which is what you want!

  2. Oh, and another thing, I was going to say that I've found pancakes taste even better if you separate the egg whites from the yolks and whip the egg whites till stiff and then fold them into the batter. Just be careful not to over-mix. Only do this if you have time, though, and if you don't mind doing extra dishes!

  3. Mmmmm whole wheat pancakes. An American treat!

  4. Can't wait to try these Sara! I hope my blender is good enough.