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1
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.
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2
Add the walnuts and blend the batter until the walnuts are just chopped fine.
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3
The batter may be made 1 day in advance and kept covered and chilled.
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4
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.
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5
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 200F.
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6
oven.
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7
Serve the pancakes with the blackberry syrup and the butter and garnish them with the blackberries.
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8
In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes.
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9
Puree the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids.
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10
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 220F.
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11
on a candy thermometer.
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12
Remove the zest with a slotted spoon, discarding it, add the blackberry puree, and boil the syrup until it registers 210F.
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13
Let the syrup cool, skimming off any froth, and serve it warm or at room temperature.
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14
The syrup keeps, covered and chilled, for 6 weeks.
