Monday, October 17, 2011

Breakfast: Buttermilk Wheat Germ Pancakes with Blueberry Sauce

When I made these, I was surprised with how much my family liked the pancakes. I did not add the blueberries because I don't care for cooked fruit or fruit in nor on my pancakes. However, everyone agreed they'd be a good addition for those so inclined. These are from Robin Asbell's The New Whole Grain Cookbook. 


For the Pancakes
1 cup whole wheat pastry flour
1/2 cup wheat germ
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup canola oil
2 large eggs, separated
2 cups sliced banana, berries, or raisins

For the Sauce2 cups blueberries, fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice


For the Sauce:
  1. In a medium saucepan mix the berries, sugar, and lemon juice. 
  2. Heat over medium heat, stirring constantly, until it comes to a boil. The sauce will thicken as it stands.

For the Pancakes: 
  1. Preheat the oven to 200°F. 
  2. Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl. 
  3. Mix the buttermilk, oil, and egg yolks in a cup. 
  4. Beat the egg whites to stiff peaks, using an electric mixer. 
  5. Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
  6. Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease the griddle with spray vegetable oil or butter, and then drop 1/3-cup portions of batter on the griddle, spreading them a bit if thick.
  7. 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. 
  8. Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done. Serve the pancakes topped with the blueberry sauce.

Other Details:

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