A pilgrimage to resource efficiency 

Granite Mountain Griddle Cakes

2 cups whole wheat berries
1 ½ cups milk
½ cup cooking oil
1 egg
½ teaspoon baking soda
1 ½ teaspoon baking powder
½ teaspoon salt
2 tablespoons sugar

Place all the wheat berries in a blender. Add 1 cup of milk and blend 3 – 4 minutes. Add the additional ½ cup of milk and blend for 2 more minutes. THEN add ½ cup of oil and 1 egg and just blend enough to mix it up. Add the dry ingredients and blend completely.
Pour or ladle the mixture onto a hot griddle and prepare for the rush to the breakfast table.

Extra batter stores nicely in a canning jar in the refrigerator for a couple of days.

¾ cup of dry instant milk + one cup of water = 2 cups of milk
2 tablespoons of dehydrated eggs + 2 ½ tablespoons of water = 1 whole egg
1 cup of melted shortening, margarine or butter = 2/3 cup of vegetable oil
¼ teaspoon baking soda + ½ teaspoon of cream of tartar = 1 teaspoon of baking powder NOTE: This cannot be stored so make it as you need it


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