Prep 5 mins
Cook 10 mins
This is a recipe from my Bosch cookbook: Healthy Recipes from the Heart of Our Homes by Phyllis Stanley. You could use straight milk (or buttermilk) instead of water and powdered milk. These turn out really fluffy. I love the way it foams up in the blender!
- 354.88 ml water
- 236.59 ml wheat berries (wheat, spelt, kamut)
- 118.29 ml dried non-fat powdered milk
- 1 egg
- 29.58 ml oil
- 14.79 ml honey
- 1.23 ml salt
- 14.79 ml fresh baking powder
- Put the water, whole grain wheat berries and milk powder in the blender and blend on high 3 minutes.
- Add egg, oil, honey and salt and blend on high for another minute.
- Add the baking powder and pulse 3 times, just enough to mix. Mixture should foam up and get very light.
- Cook immediately on a hot skillet.
- Serve with maple syrup, cinnamon sugar, powdered sugar, or whatever you desire!
This will be a long review, so bottom line first - these are terrific pancakes! Tasty, light and fluffy, and I LOVE that are whole grain. And whole grain that is less processed than store-bought flour! I had trouble with this the first two times I made it. It was pretty much milk with bits of wheat berries in it. I emailed WI Cheesehead who very kindly gave a quick response and thought the problem was probably that my blender isn't powerful enough to pulverize the wheat. So this time I used my food processor. I started with just the berries, then added just enough buttermilk to get it moving. It took about 5 minutes instead of 3, but the berries were finally pulverized! From there I continued with the recipe as is. I served it our favorite way - with a choice of maple syrup and/or fresh fruit topping (cooked and thickening with cornstarch - much like pie filling but less sweet). MMmmmmmmmm!!!
Very good pancakes! I've never made anything with wheat berries and I was a little nervous but these cook up very well and they were so simple to put together. I put blueberries in some of them and served them with maple syrup. Thanks!