Gingerbread Whole Wheat Pancakes with Buttermilk Syrup

I found this recipe at my favorite food storage site - Everyday Food Storage.  We LOVE these pancakes and double the recipe to get about 30 pancakes.

1 c milk (I use 3 T cannery powdered milk + 1 c water)
1 c wheat kernels (I like the hard white wheat, again from the cannery)
2 eggs (2 T powdered eggs + 1/4 c water)
2 t baking powder
1 1/2 t salt
2 T oil
2 T honey or sugar
1/4 c molasses
1/4 t cinnamon
1/4 t ground ginger
1/4 t cloves

If you have a heavy duty blender (Blend Tec or Vita Mix) then dump it all in and blend a minute or so until smooth. 
Otherwise, put wheat and 1 1/4 c water (this is all the water for the powdered milk and eggs) in blender (or milk if you're not using powdered).  Blend on high til smooth.  Add eggs, oil, baking powder, salt, honey and seasonings to batter.  Blend on low.
Cook on hot griddle and enjoy with syrup!

Hot Homemade Buttermilk Syrup

1/2 c buttermilk (I use buttermilk powder and water - or just use milk with 1/2 t vinegar or lemon juice)
2 c sugar
1/2 c butter or margarine
2 T corn syrup
2 t baking soda
1 t vanilla (add after removing from heat)

Boil all except vanilla 3 min.  Will foam so use a big pot!  It will turn a caramel color at the end.  Take off heat, stir in vanilla and pour over pancakes.

If you're interested, made with food storage items, two pancakes and a T of syrup is 222 calories.  :)