PECAN PANCAKES WITH MIXED BERRY COMPOTE

Pecan Pancakes with Mixed Berry Compote image

Yield serves 4

Number Of Ingredients 13

2 cups (12 ounces) mixed fresh or frozen berries (thawed)
1 tablespoon honey
1 teaspoon finely grated lemon zest
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted, plus more for pan
1 large egg
1/2 cup pecans, coarsely chopped

Steps:

In a small saucepan, bring berries, honey, and lemon zest to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, 7 to 8 minutes. Transfer to a bowl.
Preheat oven to 200°F. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In another bowl, whisk together yogurt, melted butter, and egg; add flour mixture and pecans and whisk until just moistened (batter should be slightly lumpy; do not overmix).
Heat a griddle or large skillet over medium. Lightly coat griddle with butter. Working in batches, add 1/4 cup batter per pancake, using the back of a spoon to spread to about 4 inches in diameter. Cook until bubbles appear on surface and start to burst, 1 to 3 minutes. Flip with a thin spatula, and cook until lightly browned on the other side, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in the oven while you make more pancakes with remaining batter. Serve warm, topped with berry mixture.
nutrition information
(Per Serving)
Calories: 368
Saturated Fat: 6g
Unsaturated Fat: 13g
Cholesterol: 72mg
Carbohydrates: 40g
Protein: 12g
Sodium: 566mg
Fiber: 6g