Whole Wheat Blender Pancakes

Sunday, February 15, 2009


Most of the things I make for brunch, I make simply because they look or sound decadent…with absolutely no concern for their nutritional make-up.
Going on a seven day cruise (and eating like a true cruiser) has changed my attitude, at least for this morning, maybe all week.

These pancakes taste delicious, and are made 100% with things you can pronounce. No preservatives, no enriched flour, nothing from a mix. I actually feel good about feeding these to my children. The batter whips up in under 5 minutes (and all in the blender, so your hands are free to cook up some homemade syrup). Pick up some wheat and keep it in your pantry. It will keep forever.
However, once you taste these, your wheat won’t stay on the shelf long!

Whole Wheat Blender Pancakes
adapted from “Wheat Cookin’ Made Easy”

3 cups milk
2 cups whole-wheat kernels
2 eggs
2 tsp salt
2/3 cup cooking oil
2 tsp baking powder
1/4 cup sugar or honey

Place milk and wheat in blender and blend at high speed for 3 minutes. Add remaining ingredients and process 1 minute more.
Cook pancakes on hot griddle, flipping once.

Serve hot with homemade syrup, fruit, or jam.

We served ours with a homemade raspberry syrup. While high in sugar, at least I knew exactly what was in it.

2 cups sugar
1/2 cup water
2 cups fresh or frozen raspberries
1/2 vanilla bean (split and scrape out seeds)

Combine sugar and water. Bring to a boil. Add raspberries, vanilla seeds and pod. Cook 3 minutes more. Strain through a fine sieve. Return to pot and cook over medium heat until reduces by about half, about 10 minutes.
Any leftover syrup will store well in refrigerator.
We’re eating it tomorrow night for dessert over some fat free frozen yogurt and bananas.

"Peacocks on my Porch"

Tuesday, July 29, 2008

Some little known benefits to having a husband who spends the equivalent of a part time job every week on a bike.

1. He has sexier legs than me. Actually that’s not great when we’re both wearing shorts.

2. After spending lots of money on a new bike, new equipment, or a race entry fee, he feels guilty and surprises me with a new bed, sofa, or that cherry red dutch oven I’ve had my eye on.

3. I became a cycling widow.

What? Number three doesn’t sound like a perk, you say? Let me explain. Yes, I may lose my husband for 15-20 hours every week, but I have gained the friendship and support of some incredible women. These “cycling widows”…we form a club.

We are the women who bond together while chatting on the sidelines of countless criterium races. We are the friends who bundle up their kids in snow gear so we can watch a great cyclocross race in December. We are the women who pile into a rented Suburban and spend a full day in the car, girl talking, and following our bikers on narrow (not always paved) roads from Logan, UT to Jackson Hole, all the while assembling PB&J’s and partially peeled bananas to quickly hand off to the men at bustling feed zones. And we are the ones with tears in our eyes when our husbands cross the finish line.

Through all of this, dear friendships are born and I have met some exceptional women.

A few years ago, a group of these women decided to compile a cookbook of their favorite tried and true recipes, and I was invited to participate. The result: “Peacocks on My Porch”, one of my favorite cookbooks. It’s a beautiful, hard bound cookbook, filled with all kinds of wonderful recipes, including decadent desserts and hands down some of THE BEST salad recipes I have ever tried.

When we originally published it, I ordered 25 books. I gave a few copies to the women in my family for Christmas gifts that year. They all loved it. Word got out and I sold out my stash before the end of the year. We ordered a second printing, and again it sold out within weeks. I have since been approached by several people who want a copy.

A few months ago, we decided to do one final order, but since we were going to make this the last printing, we went all out and added over 300 new recipes, bringing the total to around 700.

If you would like to purchase a copy, leave me a comment with your email address, or send me an email at bradleykitchen@gmail.com


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