"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Whole Wheat Blender Pancakes & Strawberry Syrup Recipe

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This recipe for Whole Wheat Blender Pancakes & Strawberry Syrup, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Calder Rose
Added: Thursday, June 23, 2005


1 c. whole wheat kernals (not wheat flour)
1 1/2 c. milk, divided
1 T. sugar
scant tsp. salt
2 eggs
1/3 c. oil
3 tsp. baking powder

Strawberry Syrup:
1/4 c. (1/2 cube) butter, softened
1/2 c. honey
1 10 oz. package frozen strawberries, thawed and drained, or 1 pint fresh strawberries, cleaned and sliced

To prepare pancakes:
Place wheat, 1 c. of the milk, sugar and salt in blender and blend on high for 3 minutes. Add remaining 1/2 cup milk and blend 2 more minutes. Blend in oil and eggs. Last, add baking powder and blend on low until mixed through. Cook pancakes on a griddle or frying pan.

To prepare strawberry syrup:
Combine butter and honey in a blender or food processor. Add strawberries and blend until smooth, about 30 seconds. Scrape syrup into a container and refrigerate if not using right away. This syrup is also great over waffles or scones.

Personal Notes:
Personal Notes:
This recipe is a great way to use food storage canned wheat.




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