Here is a great blender wheat pancakes recipe that uses lots of food storage items and tastes yummy. Adapted from “Cooking with Chef Brad” by Brad E. Petersen. I highly recommend Chef Brad and have been to some of his classes at BYU Education Week. If you want to learn more about cooking with whole grains, whole foods, and gluten free recipes, check out his website at the link above.
1 1/4 c. water
1 c. soft white wheat flour (I used 1 1/2 c. but live at a higher altitude)
1/4 c. dry powdered milk
1 egg
2 T oil
2 T honey
1/2 t. salt
1 T Rumford (or other) baking powder
1. In a blender blend water, wheat flour and dry milk on high for 3 minutes.
2. Add egg, oil, honey, and salt. Blend 20 seconds more.
3. Add baking powder then pulse-blend 3 times—just enough to mix. Mixture will foam and get very light.
4. Cook on hot non-stick griddle.
Tip: I keep freshly ground wheat flour in my freezer so it is always on hand.
Yield: 2 dozen silver-dollar size pancakes
Blender Wheat Pancakes.pdf