Whole Wheat Pancakes With Berry Compote

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1 1/4 cups whole wheat flour
• 1/4 cup wheat germ
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup vegetable oil
• 2 large eggs, lightly beaten
• vegetable oil cooking spray
• 1 pint blueberries
• 6 tablespoons fresh lemon juice
• 1/8 teaspoon coarse salt
• 1/2 cup sugar
• 1/2 pint blackberry

Recipe

• 1 make the pancakes: preheat the oven to 200°f whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. whisk in buttermilk, oil and eggs. let stand 10 minutes, if batter thickens, stir in 1 tablespoons water.
• 2 make the compote: heat blueberries, lemon juice, and salt in a saucepan over medium heat until blueberries begin to burst 4-5 minutes. stir in sugar. simmer, stirring often, until thick enough to coat the back of a spoon, 6-8 minutes. transfer to a bowl, stir in blackberries.
• 3 coat a non-stick skillet with cooking spray, and heat over medium heat. spoon in 1/4 cup batter for each pancake. cook until bubbles appear. flip, and cook until golden brown, about 2 minutes. keep warm in oven while you cook remaining batter. serve with compote.