Okay, I figured we’d start out easy and this is definitely one of the easiest ways to start using those freeze dried berries…especially since you already make my blender wheat pancakes, right? I had assumed these freeze dried berries would taste different from fresh (probably, because dehydrated vegetables taste a little different). So-long story short I left them sitting on my shelf until one day I had a HUGE craving for blueberry pancakes (probably, because I had a sample at Costco the day before with whole wheat blueberry waffles) and had no fresh blueberries. I remembered I had some freeze dried so I gave it a try (well you know me, I had my husband try it first and then I tried it once he said it was good…I know, I’m such a chicken Anyway, I was amazed when I tried the blueberry pancakes and it tasted EXACTLY (not exaggerating here) the same as if I had used fresh. I was sold from that point on and since them have been enjoying the taste of fresh berries in the dead of winter. SO DIVINE!

Blender Whole Wheat Blueberry Pancakes

1 Cup Milk (translation for powdered milk is 3 T. Dry Milk Powder + 1 C. Water)
1 Cup Wheat Kernels, whole & uncooked
2 Eggs (2 T. dry egg powder+ 1/4 C. Water)
2 tsp Baking Powder
1/2 tsp Salt
2 Tbs. Oil
2 Tbs. Honey or Sugar
1/2 -3/4 Cup Freeze Dried Blueberries
1 -1 1/2 Cup Water (for hydrating berries)

Hydrate your freeze dried blueberries in warm water and allow to sit while you’re making the pancake batter (you’ll want twice as much water as you have blueberries, i.e. if you are using a 1/2 C. blueberries then you’ll hydrate them in 1 C. warm water) 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 and top with desired amount of blueberries. Cook; flipping pancakes when bubbles pop and create holes.

© 2010 – 2011, Crystal. All rights reserved.

This is a GREAT twist on an old favorite. Thank you to Cheryl who gave me a similar recipe and I was able to adapt it to the blender wheat pancakes. SO FUN!

To view the recipe, click HERE. And while you’re there, tell Studio 5 you want to see MORE!

(If you missed seeing Jodi & Julie from www.foodstoragemadeeasy.net on Monday, click HERE to watch them and if you missed Andrea from www.thefoodstorageshopper.net, on yesterday, click HERE.)  It was a lot of fun to have our Fun with Food Storage Network showcased and we all hope you enjoyed it as well!

© 2009 – 2011, Crystal. All rights reserved.

While this isn’t my 50th post (that was last year….my how the time flies!)…it is definitely one of my favorites!  If you can’t tell, I love doing themed things for holidays and this is our favorite breakfast for the 4th of July.  It’s as simple as the Blender Wheat Pancakes dressed up…so yes food storage recipes for ALL occassions!

(*Disclaimer* it has been brought to my attention that I say baking soda in the video and I mean baking POWDER…the recipe below is correct.

Blender Wheat Pancakes

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.

Berry Syrup

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.

For great tips on your 4th of July BBQ, click HERE to see my post that covers every aspect of the All American BBQ!

© 2009 – 2011, Crystal. All rights reserved.

We’re talking about some great neighborhood gifts that you can give that have food storage in it and we’re getting into the really good stuff now!  We’re going green this Christmas and using packaging from other items (i.e. tin cans, peanut butter bottles, frosting containers, etc.) to wrap our presents instead of filling the landfills!  This is also great for you because it will save you money…after all you’re paying for this packaging, you may as well get some more use out of it!  Now before we begin I need to show you a couple of things so that you can be successful at using whatever you have around the house to cover the lids. (Trust me you are going to love this and it’s much easier and CUTER than you think. *Note: in the video I say to measure the circumfrence of the jar or can and I meant the diameter…

Neighborhood Gift Idea #3: Blender Wheat Pancake Mix…in a Tin Can

Now, that we have that out of the way we can talk about putting a mix for blender wheat pancakes in our tin cans. Now, I used a 14.25 oz. tin can (from our Cranberry sauce from Thanksgiving). You can use cans you may have around the house that are slightly smaller or larger than that…just make sure you wash them first. Watch the video to see how it’s done. (The label I show on the can isn’t the one I have for you to download…I made it much cuter for you!)

For Reference, here are the items you need for your mix:
1 C. Whole Wheat Berries

In Dry Mix baggy:
3 T. dry powdered milk (non-instant…if you use instant it would be 1/3 C.)
2 T. powdered eggs
2 tsp Baking Powder
1-1/2 tsp Salt
2 Tbs. Sugar

The Very Cute Label (don’t you agree?

Download the Handout HERE

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

Happy 50th Post! I’m so excited! Thank you so much for visiting my blog and for all your comments, questions, and especially new food storage recipes! I’ve had such a great time putting this together for you. Now let’s spread the word. This recipe for blender wheat pancakes is SO easy and everyone can make it. Be sure to have your friends visit the blog to watch this food storage how-to video and get the recipe before the 4th of July. Let’s get people cooking with their food storage so they too can eat better, faster, & cheaper! (*Disclaimer* it has been brought to my attention that I say baking soda in the video and I mean baking POWDER…the recipe below is correct.

My very first post was about Blender Wheat Pancakes which have been a big hit and received a lot of comments. They are so delicious! I’ve revamped them into a fun & EASY breakfast to share with your family on 4th of July morning.

Blender Whole Wheat Pancakes-Whole Wheat Food Storage Recipes

Print

Recipe type: Breakfast

Serves: 4

Want an easy way to use your whole wheat with out a wheat grinder? Then this is the recipe for you! These pancakes are delicious, healthy, and easy and nothing beats the taste of freshly ground whole wheat. This will definitely make you a believer of food storage!

Ingredients

• 1 C. Milk (3 T. dry non-instant powdered milk or 1/3 c. dry instant powdered milk and 1 C. Water)
• 1 C. Wheat Kernels, whole & uncooked
• 2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
• 2 tsp Baking Powder
• 3/4 t. Salt
• 2 T. Oil
• 2 T. Honey or Sugar

Instructions

1. Put milk and wheat kernels in blender.
2. Blend on highest speed for 4 or 5 minutes or until batter is smooth.
3. Add eggs, oil, baking powder, salt and honey or sugar to above batter.
4. Blend on low.
5. 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.
6. Cook; flipping pancakes when bubbles pop and create holes.

Notes

Variations:
This recipe works great with bananas, apples, yogurt, etc. The options are endless!

Berry Syrup

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.

WordPress Recipe Plugin and Microformatting by EasyRecipe

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Variations:
This recipe works great with bananas, apples, yogurt, etc. The options are endless!

Berry Syrup

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.

Google Recipe View Microformatting by Easy Recipe

2.1.7

Blender Wheat Pancakes

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.

Berry Syrup

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.

If you want some tips for your 4th of July BBQ dinner read my previous post on the All American BBQ by clicking HERE

For more tips and tricks for using food storage in your everyday recipes, please visit www.everydayfoodstorage.NET

© 2008 – 2011, Crystal. All rights reserved.

No Wheat Grinder Food Storage Recipe

For those of you on the “Whole Grain” band wagon, you may be overspending on popular pancake mixes…especially if you have some food storage wheat in your pantry! If you don’t have a wheat grinder and are constantly perplexed looking at those whole kernels of wheat, do I have the recipe for you to try! This is the most simple, easiest to clean up, and DELICIOUS pancake recipe I’ve ever eaten. Give it a try…(If you really want to get handy you can even…dare I say it…substitute powdered milk for the milk)

Blender Whole Wheat Pancakes-Whole Wheat Food Storage Recipes

Print

Recipe type: Breakfast

Serves: 4

Want an easy way to use your whole wheat with out a wheat grinder? Then this is the recipe for you! These pancakes are delicious, healthy, and easy and nothing beats the taste of freshly ground whole wheat. This will definitely make you a believer of food storage!

Ingredients

• 1 C. Milk (3 T. dry non-instant powdered milk or 1/3 c. dry instant powdered milk and 1 C. Water)
• 1 C. Wheat Kernels, whole & uncooked
• 2 Eggs (2 T. dry powdered eggs + 1/4 C. Water)
• 2 tsp Baking Powder
• 3/4 t. Salt
• 2 T. Oil
• 2 T. Honey or Sugar

Instructions

1. Put milk and wheat kernels in blender.
2. Blend on highest speed for 4 or 5 minutes or until batter is smooth.
3. Add eggs, oil, baking powder, salt and honey or sugar to above batter.
4. Blend on low.
5. 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.
6. Cook; flipping pancakes when bubbles pop and create holes.

Notes

Variations:
This recipe works great with bananas, apples, yogurt, etc. The options are endless!

Food Storage Items Used: 5

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1.2.4

Food Storage Items Used: 5

© 2008 – 2012, Crystal. All rights reserved.