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Chef Don's
Favorite Other Entree Recipes
Blueberry Whole Wheat Pancakes
Yield: 8 pancakes
1 cup Buttermilk
1 large Egg
3 Tbsp. Butter, melted
1/2 cup Flour
1/4 cup Whole Wheat Flour
1/8 cup Wheat Germ
1/2 tsp. Salt
1 tsp. Baking Powder
3/4 tsp. Baking Soda
1 1/2 Tbsp. Sugar
1 cup Blueberries
In
a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of
the butter. In a large bowl whisk together the flours, the wheat germ,
the salt, the baking powder, the baking soda, and the sugar, add the
buttermilk mixture, and whisk the batter until it is just combined.
Heat a griddle over moderately high heat until it is hot enough to make
drops of water scatter over its surface and brush it with some of the
additional melted butter.
Working in batches, pour the batter onto
the griddle by 1/3-cup measures, sprinkle each pancake with about 2
tablespoons of the blueberries, and cook the pancakes for 2 minutes on
each side, or until they are golden. Transfer the pancakes as they are
cooked to a heatproof platter and keep them warm in a preheated 200
degrees F. oven. Serve the pancakes with the Blueberry Syrup.
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