WHOLE WHEAT PANCAKES WITH BLUEBERRY COMPOTE

Whole Wheat Pancakes With Blueberry Compote image

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.

Provided by Kristine at Food.com

Time 15m

Yield 10-12 pancakes, 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

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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