Thursday, January 22, 2009
Mom gave me this recipe when I got married and I have used it for years. Its my favorite Pancake Recipe because its whole wheat and you dont have to grind it!
Blender Wheat Pancakes(Source: EveryDay Food Storage)
1 Cup Milk (translation for powdered milk is 3 T. Milk and 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. powdered eggs 1/4 C. Water)
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
Put milk and wheat kernels in blender.Blend on highest speed for 4 or 5 minutes or until batter is smooth. Add eggs, oil, baking powder, salt and honey or sugar to above batter. Blend on low. Pour out batter into pancakes from the actual blender jar (only one thing to wash!) onto a hot greased or Pam prepared griddle or large frying pan.Cook; flipping pancakes when bubbles pop and create holes.
2 C. Mixed Berries (Raspberries, Blueberries, & Marionberries or any mix that are red and blue)
3 T. Sugar
Mix together and let stand for 10-15 minutes before serving.
Here's a great go to meal that is quick, easy and delicious, especially when you want a break from meat! Most items are in my 3 months supply. Uses your food storage beans, rice, canned tomatoes, and salsa for a complete meal!
Tortillas -(I used the costco ones you heat up, But wheat would be great too!)
1 can refried beans
1 can fire roasted diced tomatoes
1 can green chilies
1 can green enchalada sauce
salsa,cheese,sour cream, lettuce
Mix together refried beans, tomatoes, salsa and chilies. Fill tortillas with mixture and top with grated cheese then roll up tortillas and put in casserole dish. Cover with enchalada sauce and sprinkle with desired cheese. Bake at 350 for 20 minutes. Serve with brown rice mixed with salsa and chips!