Truly Whole Wheat Pancakes

Scott often prepares breakfast on Saturday morning. These pancakes are delicious and rank right up there with his hash-browns. Delicious!

1 cup whole wheat (wheat, not flour)

2 cups water

The night before, soak the wheat in the water.

1 1/4 cups milk (approximate)

2 eggs

1/2 tsp salt

1/3 cup canola oil

2 TB baking powder

Add the pre-soaked wheat to a blender. Pour the milk into the blender. (There should be enough milk to cover the wheat.)

Turn on the blender and allow the mixture to blend for aobut 3 minutes.

Add teh eggs salt and canola oil. Blend for aobut 30 seconds.

Add the baking powder and blend. Transfer to a bowl. (Have your bowl ready, because the mixure will expand radidly in the blender.)

Allow mixure to sit in bowl for about 3 minutes.

Stir the mixture before cooking; pour pancakes onto preheated griddle.

Cook until golden brown on each side.

Credit for this recipe goes to Chef Bryan Woolley of KUTV Channel 2 News.