Prepare Every Needful Thing

"If ye are prepared, ye shall not fear"

Cooking With Food Storage–August 2013

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Blueberry Whole Wheat Pancakes Recipe

1 ¼ cup whole wheat flour

2 teaspoons baking powder

1 egg (2 Tbsp whole egg powder+4 Tbsp water)

1 cup milk (3 Tbsp powdered milk+1 c. water)

½ teaspoon salt

1 Tablespoon sugar

½ cup freeze-dried blueberries (reconstitute in 1 c. water)

Whisk flour and baking powder together.  Set aside.  Beat together egg, milk, salt and sugar in medium bowl.  Stir in flour until just moistened, fold in blueberries.
Preheat a heavy bottomed skillet over medium heat and spray with cooking spray.  Pour about ¼ cup batter into pan per pancake.  Cook until bubbly, flip and cook until golden brown.

Whole Wheat Blender Pancakes

(no wheat grinder required!)

1 cup milk (3 Tbsp powdered milk+1 c. water)

1 1/3 cup whole wheat kernels

2 eggs (¼ cup whole egg powder+½ cup water)

1 Tablespoon sugar

¼ teaspoon salt

2 Tablespoons oil

1 teaspoon baking soda

2 teaspoons baking powder

 Pour milk and wheat kernels into blender.  (Optional: allow wheat to absorb liquid for 10-20 minutes prior to blending)  Liquefy for 4-5 minutes.  Add egg, sugar, salt, oil and baking soda.  Add baking powder at very end and turn off blender as soon as it is mixed.  Cook on a hot griddle.  Makes 16.


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