Whole Wheat Pancakes With Blueberry Compote |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a refresh of a recipe. Martha Stewart's gang opts for low-fat buttermilk, but I never have that on hand so I trade in 2% milk or vanilla soymilk - depending on what's in the fridge.The added wheat germ supplies some potassium and iron (it has more than any other food). I also add a teaspoon of cinnamon (because I love it) and cut the whole wheat flour with some all purpose flour so they don't taste too nutty. To make the compote, you can use fresh or frozen blueberries - up the lemon juice for more tartness and up the sugar for more sweetness. Ingredients:
3/4 cup all-purpose white flour |
1/2 cup whole wheat flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1 teaspoon ground cinnamon |
1 teaspoon coarse salt |
2 tablespoons sugar |
2 tablespoons wheat germ |
1 1/2 cups soymilk (optional trade ( low-fat buttermilk or 2% milk) |
2 eggs, slightly beaten |
1/4 cup canola oil |
2 cups blueberries (fresh or frozen, about 1 pint) |
4 tablespoons lemon juice |
1/8 teaspoon coarse salt |
1/4 cup sugar |
Directions:
1. To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
2. To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst - 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon - 6 to 8 minutes. Transfer to a bowl.
3. To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown - about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.
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