The Sauce: Cinnamon Cream Syrup – Four-ingredient pancake syrup with cinnamon and a little cream. So easy, prepare it in 4 minutes. The cinnamon pares well with sliced fruit on pancakes.
‘Great Sauces Transform Good Food into Gourmet’
Declare an emergency
Nudging sleepy-eyed kids out of their beds with the aroma of homemade wheat pancakes is so satisfying. Whether it’s early on a school / work morning or late morning brunch on the weekend, I love it. Sometimes I plan it, I’m a listmaker kinda gal, but sometimes I just wake up with the urge to cook breakfast for everyone.
I’ve been testing these hearty whole wheatberry pancakes with whole wheat flour. What that means is, lately we have been eating pancake breakfasts pretty frequently. Mind you, I’m not getting any complaints. In fact, Audrey says, ‘Hey Brig, mom wants to cook another version of these pancakes’ or ‘the syrup still isn’t quite right.’ ‘Oh, no!’ he says with a glint in his eye. ‘Sign me up for a taste.’
Freshly ground whole wheat flour made into pancakes is amazing and easy. Blend the ingredients then use the blender pitcher to pour the batter onto the griddle and prevent most of the drips. If you have containers of wheat stored away for a crisis, declare an emergency! Break out your wheat berries for this wholesome pancake breakfast.
Recipe: Wheatberry Blender Pancakes with Cinnamon Cream Syrup
Prep Time: 12 Minutes | Cook Time: 15 Minutes | Yield: 16 4-inch Pancakes | Level: Easy
- 1 1/2 cups buttermilk
- 3/4 cup wheat berries
- 3 Tbsp cornmeal
- 2 Tbsp dark brown sugar
- 2 eggs
- 4 Tbsp butter, cut in small pieces
- 1/4 tsp salt
- 1 1/2 Tbsp baking powder
- vegetable oil
- strawberries, sliced
- 1 cup sugar
- 1/4 cup water
- 1 tsp cinnamon
- 4 Tbsp heavy cream
Special Equipment – power blender such as Vitamix, Blendtec, or Bosch (see Notes below for using a standard blender)
2 Add cornmeal, brown sugar, eggs, butter and salt. Blend for 30 seconds.
3 Add baking powder and pulse 3 times to blend. Let stand for 5 minutes. The batter will increase in volume 1/2 to 3/4 cup.
4 Meanwhile, heat a large skillet or griddle and add just enough oil to coat the pan.
To make these whole wheat pancakes with a standard blender, mix the buttermilk, 1 cup whole wheat flour, cornmeal, brown sugar, eggs, butter and salt in a regular blender then follow steps 3-7.
Baking powder is a dry leavening agent made up of several components; baking soda, tartaric acid and cornstarch. Baking soda today is primarily double-acting, although in times past fast-acting (or single-acting) was available. Double acting baking powder creates leavening in two ways. First when it becomes wet it creates small gas bubbles in the batter and second, when heat is applied the slow-acting acid causes more leavening. Because pancakes are not cooked for very long, maximizing the wet leaving process yields nice
light wheat pancakes. Allowing a few minutes for the batter to rest before frying is essential to great pancakes. Notice that the batter in the blender ‘grows’ while it rests for 6 minutes.
Serve the Cinnamon Cream Syrup on waffles or French Toast.
- Exchange milk for buttermilk.
- Exchange wheat berries for 1 cup of whole wheat flour and follow the instructions in the Notes section to prepare batter.
- Exchange dark for light brown sugar.
- Exchange heavy cream for Half & Half.
Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by Helen Horton
Photographs by Helen Horton
Updated: February 26, 2013