Food Storage Blender Wheat Pancakes-Using Whole Wheat with no Grinder!

WOW! That looks so good. When can we come down and eat that the Godfrey restaurant? Table for three please.

I meant, “WOW! That looks so good. When can we come down and eat at* the Godfrey restaurant? Table for three please.”

Come anytime you want! We make these at least 3x a week.

Looks great. You can really use just whole raw wheat? That is cool, I’ve been trying to use my wheat supply better, so I will have to try this. We sadly don’t have a grinder.

Is this the recipe from the Bosch book? We have tried this receipe and I love it, but I always put my wheat in the wheat grinder first and then add it to the mix. I was afraid to put whole kernals in my new bosch blender. But if it is ok, I will try it next time.
So, the past few weeks I have been obsessed with food storage. Seeing how much we really have and trying to see what we need. I am a little obsessed with wheat right now and looooove my wheat grinder. We will have to talk. Very cool blog!

you totally do NOT need to grind the wheat! I just use my cheapie cheap blender from Wal-Mart and it does fine…just make sure you put in you milk with it. I’m not sure where the recipe came from, although it wouldn’t surprise me if it came from the bosch recipe book. My mom gave it to me and couldn’t remember where she had found it. We will definitely need to talk food storage it is FUN!!

We had these pancakes for breakfast. We loved them. We did add more milk, because we like thinner pancakes, but I think this is going to be staple recipe in our house. My little girl ate about 5 pancakes, which is suprising because she usually doesn’t eat that much. I thought they filled me up faster. Thanks for sharing.

YEAH!!! I’m so glad you like them. We just had them this morning. I can’t get enough!

Crystal,

I am SO excited to try these out. We have pancakes at our house at least twice a week (one thing the kids will always eat . I love that you can just stick the wheat in there and go to it.

Brooke and I just finished canning a years supply of wheat for our families a few weeks ago. Feels so good to have it done – at least that part. Brooke and Natalie and I are trying to get together to all go again – want to come???

Seriously, food storage can be so addictive, and fun. Love the blog, thanks for starting it, and sharing it!!!

Yes, definitely!…I need to can some more stuff since I’m actually rotating! Which one do you go to?

I just had a funny experience with your pancake recipe.

I was talking to a lady who was getting rid of her 40 year old wheat. In fact she had a man coming to pick it up for animal feed very soon.
I asked why she was getting rid of it. She said she thought it must be bad after all these years and besides she didn’t make bread.
I just seen your pancake recipe so told her there was an easy way she
could taste test her old wheat without making bread. I e-mailed the recipe to her.
A few hours later, she called all excited! She had made up the pancake recipe and cooked two, not wanting to waste her time cooking more if it was nasty. They tasted delicious! She wanted me to know that her frying pan was still hot and she was about to cook up the rest. After she hung
up from me, she was also going to call the animal feed man and tell him she had changed her mind! She was keeping her wheat! She reasoned even though she could not make bread, she could make the pancakes and use them for sandwiches if necessary!

So I just wanted you to know that the pancakes turn out to be a great way to taste-test old wheat!

For those who find the texture of these pancakes a little rubbery or a little grainy, try this modified assembly technique:

Grind wheat alone in blender at high speed until flour-like in consistency. Turn speed to low and add remaining dry ingredients (including any powdered egg or milk if you are using those rather than fresh). Turn off blender. Add all liquid ingredients and blend on low just to combine. You may need to stop your blender to scrape down the sides once and then finish blending. Make pancakes at once.

I just did this and the pancakes turned out delicate and fluffy, a much more typical pancake texture. One thing I noticed is that there are a lot of eggs in these pancakes. I might try reducing that if the pancakes are intended to be a side dish rather than the main course. I might also try powdered whey (not powdered whey protein!) rather than powdered milk to give these more of a buttermilk pancake taste, but the taste is excellent as is.

Holy cow! These were fantastic! We had them for dinner last night – as waffles instead – and they get crispy which is just the way I love them! Thanks so much – because these were fantastic and left no mess!

I made this recipe this morning for the first time, and it was a hit with all 5 of my kids. I would have loved to know the estimated number of pancakes or servings that come from the recipe though. Like I said I have 5 kids, ages 6-14, and this was not nearly enough pancakes for them, let alone for the whole family. Next time I will double it. Hope my blender can handle it! Thanks for the recipe.

I made these without any eggs because 2 of my kids are allergic and they turned out just fine without them. I also used soymilk because of allergies also. deffinatly use this recipe again and again. Thanks!

So delicious! My kids gobble them up. I have learned that the batter warms up in the blender so if you want to add something like chocolate chips without having them melt you need to wait until the batter cools.

Tried these today. I felt they were a bit salty. Maybe I read the recipe wrong. I will try again tomorrow with maybe only 1/2 tsp of salt. instead of 1 1/2 tsp.

Totally agree on the salt thing. Next time I make them I’ll try 1 tsp or less. It’s too salty for our tastes the way the recipe reads. To each his own! Thanks for the great recipe. I’ll be sharing this at a RS meeting next week where we’re talking about using standard food storage items.

I tried it again with only 1/2 tsp of salt and it was perfect!

I made the pancakes today but I adjusted the recipe to use buttermilk instead of regular milk (I make my own buttermilk with powdered milk and store bought buttermilk as a starter). I just dropped the 2 tsp. of baking powder and added 1/2 tsp. baking soda instead and then use 1 cup of buttermilk instead of 1 cup regular milk. They were delicious! I think next time I will let the batter sit for 5 minutes or so before cooking to allow it to rise a bit because the later pancakes were a bit fluffier than the early ones. I was totally amazed that they were indeed ground even though my blender is not the greatest. I did need to lower the element temperature a bit more than when I make white flour pancakes because they were over browning (I think I am using red wheat though so that would probably be why). The kids gobbled them up though so that was good! Thanks for the recipe.

I have made these for years and my family love them.  Not sure if my recipe is the exact one or not, but they love the crunchy of the WW.