Best Wheat Germ Pancakes Recipes

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

WHOLE WHEAT BUTTERMILK PANCAKES (WITH WHEAT GERM)

Steps:

• Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
• In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
• Slowly add dry to wet and mix until blended.
• Heat stove top griddle or frying pan on medium-high heat.
• Pour about 1/4 cup batter for each cake onto the griddle.
• Cook until bubbles appear, and begin to gently break, then flip pancakes.
• Cook another minute or so on the other side.
• Serve with butter and maple syrup.

WHEAT GERM PANCAKES

Steps:

• In a medium bowl, whisk together pancake mix, water, egg, oats, wheat germ, ginger, cinnamon, vanilla, and oil, until well combined. Stir in banana.
• Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour batter 1/2 cup at a time into pan, cook until golden brown and set, 3 to 4 minutes. Flip pancake and cook 3 to 4 minutes more. Repeat with remaining batter. Top with butter and syrup and serve immediately.

OAT AND WHEAT GERM PANCAKES

Steps:

• In a large bowl, mix flour, oat bran, wheat germ, baking powder and sugar.
• In a measuring cup, mix milk, egg, oil and vanilla.
• Stir milk mixture into flour mixture.
• Mix well.
• (At this point, batter can be prepared and refrigerated for up to 12 hours. Thin batter by adding milk to desired consistency.) To cook, spray skillet with nonstick spray and heat to medium.
• Add 1-2 tablespoons batter per pancake.
• Cook over medium heat until brown, about 1 minute.
• Turn and cook until brown, about 1 minute longer.
• Serve with syrup, jelly, apple butter, etc.

WHEAT GERM BUTTERMILK PANCAKES

Steps:

• Beat eggs lightly.
• Stir in oil and buttermilk.
• Add dry ingredients.
• Mix until blended.
• Cook on hot lightly oiled griddle, turning once, until cakes are browned on both sides.

WALNUT AND WHEAT GERM SILVER-DOLLAR PANCAKES

Steps:

• To make the pancakes:
• In a blender blend the flour, the baking soda, the salt, the sugar, the wheat germ, the egg, and the buttermilk for 15 seconds and scrape down the sides. Add the walnuts and blend the batter until the walnuts are just chopped fine. The batter may be made 1 day in advance and kept covered and chilled.
• Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches, pour the batter onto the griddle in 2-inch mounds, cook the pancakes for 1 1/2 minutes on each side, or until they are golden, and transfer them as they are cooked to a heatproof platter, keeping them warm in a preheated 200°F. oven. Serve the pancakes with the blackberry syrup and the butter and garnish them with the blackberries.
• To make the blackberry syrup:
• In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes. Purée the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220°F. on a candy thermometer. Remove the zest with a slotted spoon, discarding it, add the blackberry purée, and boil the syrup until it registers 210°F. Let the syrup cool, skimming off any froth, and serve it warm or at room temperature. The syrup keeps, covered and chilled, for 6 weeks. Makes about 2 cups.

FLUFFY PANCAKES WITH WHEAT GERM AND APPLESAUCE

Steps:

• In a large bowl, stir together the all-purpose flour, whole wheat flour, wheat germ, and baking powder. Make a well in the center, and stir in the egg yolks, applesauce and milk until fairly smooth. If the batter seems too thick, stir in more milk. In a separate bowl, whip the egg whites with an electric mixer to soft peaks. Fold egg whites into the batter, just until blended.
• Heat the oil in a large skillet over medium heat. Scoop large spoonfuls of batter onto the hot pan, and fry until bubbles appear on the surface. Flip and cook until browned on the other side. Continue with remaining batter.