Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce
The New Whole Grains Cookbook
Published by Chronicle
Editor's Note: There's making pancakes, and then there's making this recipe for Buttermilk Wheat Germ Pancakes with Yogurt and Blueberry Sauce! This easy pancake recipe is hearty, filling, and full of flavor, and is even topped with homemade blueberry sauce. How's that for a great start to your day? If there are any leftovers from the batch, then let the pancakes cool completely before storing them in the refrigerator to reheat and enjoy the next morning. You'll find that this easy pancake recipe is a crowd-pleaser, and is one that you will make for breakfast or brunch time and time again.
The nutty, sweet presence of wheat germ makes these pancakes special. Wheat germ is rich in the essential fats that make wheat so healthful, so buy it raw and keep it in the refrigerator or freezer.
OccasionFamily Get Together
Recipe CourseMain Course
Taste and TextureFruity, Nutty, Sweet
Type of DishBread, Pancakes, Quickbreads
- Blueberry Sauce
- 2 cups blueberries, fresh or frozen
- ¼ cup sugar
- 1 tablespoon lemon juice
- 1 cup whole wheat pastry flour
- ½ cup wheat germ
- ¼ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
- ¼ cup canola oil
- 2 large eggs, separated
- 2 cups sliced banana, berries, or raisins
- 2 cups low-fat vanilla yogurt
For the sauce, in a medium saucepan mix the berries, sugar, and lemon juice. Heat over medium heat, stirring constantly, until it comes to a boil. Remove from the heat. The sauce will thicken as it stands.
For the pancakes, preheat the oven to 200 degrees F. Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl. Mix the buttermilk, oil, and egg yolks in a large measuring cup. Beat the egg whites to stiff peaks, using an electric mixer. Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease the skillet with spray vegetable oil or butter, and then drop 1/3-cup portions of batter on the skillet, spreading them a bit if thick. Drop fruit onto the pancakes, and press it down. Reduce the heat to medium-low. Cook until bubbly, turn, and cook for a couple minutes more. Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done.
Serve the pancakes topped with yogurt and the blueberry sauce.
2007 Robin Asbell