| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs, Vegetables |
American |
Wheat, Grains |
10 |
servings |
INGREDIENTS
| 3/4 |
c |
Wheat berries |
| 1 |
c |
1% milk |
| 2 |
|
Eggs |
| 1/4 |
c |
Vegetable oil |
| 3/4 |
ts |
Baking soda |
| 2 |
ts |
Baking powder |
| 2 |
ts |
Honey |
| 1/3 |
c |
All-purpose flour |
INSTRUCTIONS
A whole grain pancake from spokesperson Judy Harper, Goodland
1. In a blender, combine whole wheat berries and milk. Blend 5 minutes
until berries are finely cracked.
2. Add eggs, oil, baking soda, baking powder, honey and flour. Blend
until well mixed.
3. Heat griddle or nonstick skillet to medium heat. Lightly grease if
necessary.
4. Pour batter, about 1/4 cup at a time, onto hot griddle. Cook until
bubbles form and edges start to dry, about 30 seconds. Turn and cook
other side. Serve immediately.
Recipe makes 10, 5-inch pancakes.
Nutritional Analysis: One pancake provides 100 calories, 3 g protein,
7 g carbohydrates, 7 g fat, 44 mg cholesterol, .5 g dietary fiber, 90
mg calcium, 63 mg potassium and 217 mg sodium.
*Wheat berries (kernels) may be obtained by contacting the American
White Wheat Producers Association, P.O. Box 326, Atchison, KS 66002.
Phone: 1-800-372-4422. Also look for wheat berries in large grocery,
bulk and health food stores.
SOURCE: Kansas Wheat Commission Recipes 1998 Booklet. Published by
Kansas Wheat Commission, 2630 Claflin Road, Manhattan, Kansas 66502.
Website at http://www.kswheat.com
Recipe by: Kansas Wheat Commission Recipes 1998
Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Mar
05, 1999, converted by MM_Buster v2.0l.
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