Whole Wheat Blender Pancakes

2 cups milk                                                    1/2  teaspoon salt

1 ½ cups whole wheat kernels                              1/4 cup oil

6 egg whites                                                 2 teaspoons baking soda

2 tablespoons sugar                                    4 teaspoons baking powder

DO NOT make batter too far ahead of time.  The batter will become too thick and difficult to pour from the blender.

1.         Place milk and wheat in blender.

2.         Put on lid and blend for 4 minutes.

3.         Add remaining ingredients and blend until thoroughly mixed.

4.         Pour the batter directly from the blender onto a pre-heated 350˚ griddle.  Cook pancakes until small bubbles form and edges start to look dry. Turn and cook until done.

5.         Keep pancakes warm in a single layer on a cooling rack in your top oven at 170°.

Maple Syrup           

1 C. granulated sugar                     2 T. packed brown sugar

1/2 C. water                                       2 T. light corn syrup

1/4 tsp. maple extract

1.         Combine all ingredients except maple extract in a small saucepan.

2.         Cook, stirring, over med-high heat until syrup comes to a full boil.

3.         Remove from heat.

4.         Add maple extract and stir.

5.         Serve hot.