Twenty years ago when we bought a cool mixer/blender combo, we attended cooking classes for a few weeks to learn how to use it properly. We learned how to make these pancakes in that class. They are different than pancakes made with white flour. They are thinner, have some crunch when you chew them, and they're FUN to watch when they're made! They taste good as well. This morning my children ate every bit as many of these as they do the regular Buttermilk Pancakes I usually make.
You DO need RUMFORD brand baking powder for this recipe. Trust me, the other brands don't work. I don't know exactly why, other than Rumford doesn't have aluminum in it, but ONLY Rumford works like it should. When the batter is all finished mixing, it will rise in the blender jar... be sure your griddle is hot and ready to pour onto! Other baking powders, at least all the others I've tried, won't make this rise in the jar and get plenty of air bubbles in to lighten it. If I had my "druthers" I'd always get Clabber Girl baking powder because my Mom always did and I love the picture on the label. LOL I do have both kinds in my cupboard.
Whole Wheat Blender Pancakes
1 1/2 C. buttermilk
3/4 C. whole wheat kernels
2 T. heaping, cornmeal
1 T. brown sugar
1/4 C. butter, cut in pieces
1/2 tsp. baking soda
1 T. Rumford baking powder
Preheat griddle! Put buttermilk and whole wheat kernels in blender and liquify for 3 minutes. Add cornmeal, brown sugar, eggs and butter. Liquefy for 30 seconds. Add soda and baking powder and blend for about 3 seconds. Quickly pour onto hot griddle and bake as you would with regular pancakes. When the edges start to look a tad dry they're ready to turn.
Serve with syrup, peanut butter and jelly or your favorite topping!
If you are trying to rotate your food storage wheat, these are a great option for using it!