WHOLE GRAIN PANCAKES WITH WILD BLUEBERRY-MAPLE SYRUP
Using whole grain flour and wheat germ in these pancakes isn't just a healthy gimmick that adds fiber and protein-it also adds a nutty flavor that tastes really, really good.
Provided by Bon Appétit Test Kitchen
Categories Milk/Cream Breakfast Brunch Low Fat Vegetarian Quick & Easy Low Cal High Fiber Mother's Day Blueberry Pan-Fry Healthy Maple Syrup Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12
Number Of Ingredients 8
Steps:
- Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
- Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
- Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.
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