Whole Wheat Pancakes With Berry Compote |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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A delicious pancake recipe - with a fantastically delicious compote to go with it!! The family will surely enjoy it!! Ingredients:
1 1/4 cups whole wheat flour |
1/4 cup wheat germ |
2 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon coarse salt |
1 1/2 cups low-fat buttermilk |
1/4 cup vegetable oil |
2 large eggs, lightly beaten |
vegetable oil cooking spray |
1 pint blueberries |
6 tablespoons fresh lemon juice |
1/8 teaspoon coarse salt |
1/2 cup sugar |
1/2 pint blackberry |
Directions:
1. MAKE THE PANCAKES: Preheat the oven to 200°F Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil and eggs. Let stand 10 minutes, if batter thickens, stir in 1 tablespoons water.
2. MAKE THE COMPOTE: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until blueberries begin to burst 4-5 minutes. stir in sugar. simmer, stirring often, until thick enough to coat the back of a spoon, 6-8 minutes. Transfer to a bowl, stir in blackberries.
3. Coat a non-stick skillet with cooking spray, and heat over medium heat. Spoon in 1/4 cup batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
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