Whole Wheat Pancakes With Blueberry Compote

Name: Whole Wheat Pancakes With Blueberry Compote
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 10-12 pancakes, 4-6 serving(s)
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

Submitted by Kristine at Food.com

"This is a refresh of a Wholeliving.com 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."

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photo by Kristine at Food.com

Ready In:: 15mins
Ingredients:: 15
Yields:: 10-12 pancakes
Serves:: 4-6

ingredients

Pancakes
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
Blueberry compote
2 cups blueberries (fresh or frozen, about 1 pint)
4 tablespoons lemon juice
¹⁄₈ teaspoon coarse salt
¹⁄₄ cup sugar

directions

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).
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.
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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Reviews

These are sooooo good!! They're like something you'd eat at a nice bed and breakfast! The pancakes are some of the best whole wheat pancakes I've ever had: they have a great flavor and texture (the cinnamon and wheat germ are perfect additions), and they're excellent with or without the compote (a topping of maple syrup and chopped pecans is also very good!). The blueberry compote is totally delicious; it has a fresh, intense, blueberry flavor and is just sweet enough (it's kind of like homemade blueberry jam, but with a bit less sugar). To make this recipe: I scaled the servings down to 2, used 1/2 cup of whole wheat pastry flour and 1/8 cup of whole wheat flour, subbed sodium-free baking powder for the regular kind, and opted for the buttermilk--all of which worked well. These pancakes are too good not to make again--and a copy of this recipe now has a permanent home in my small (but fabulous!) collection of 5-star pancake recipes! Thanks so much for sharing it, Kristine at Recipezaar!! :)

So Cal Gal

RECIPE SUBMITTED BY

Kristine at Food.com

New York, 72

NOTE: Do you have a customer service question or need help? Post in our <a href=http://www.food.com/bb/viewforum.zsp?f=4>Customer Support forum</a> or use <a href=http://www.food.com/about/contactus.zsp>this Contact Us form</a> (write something under the Other Inquiries area -- it sends us an email message. ******* I'm an animal-loving gal who follows a semi veg-friendly diet (though my carnivorous fellow has had me falling off the wagon a lot lately). I love experimenting on new, fresh and healthy dishes at home that feature anything from the garden and fresh herbs -- scraps always get passed along to my adorable doggies, Nico, Milou and Rex. During the day, I work here at Food.com. When I'm not focusing on food, I'm running away to rural upstate NY to play with the chickens, reading the New Yorker or watching waaaaay too much daytime TV (thank goodness my favorite show moved online now!). Also, I now have lots of cats! 5 to be exact. We're a bit weak to the strays that need a helping hand and a loving home, but I've also managed to get many fixed and placed in other homes too. I consider that my second full-time job. :)

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