Whole Wheat Pancakes With Berry Compote Recipe

Name: Whole Wheat Pancakes With Berry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups whole wheat flour; ¼ cup wheat germ; 2 tablespoons sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon coarse salt; 1 ½ cups low-fat buttermilk; ¼ cup vegetable oil; 2 large eggs, lightly beaten; vegetable oil cooking spray; 1 pint blueberries; 6 tablespoons fresh lemon juice; ⅛ teaspoon coarse salt; ½ cup sugar; 12 pint blackberry

Servings: persons

1 ¼ cups whole wheat flour
¼ cup wheat germ
2 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon coarse salt
1 ½ cups low-fat buttermilk
¼ cup vegetable oil
2 large eggs, lightly beaten
vegetable oil cooking spray
1 pint blueberries
6 tablespoons fresh lemon juice
⅛ teaspoon coarse salt
½ cup sugar
12 pint blackberry

1
MAKE THE PANCAKES: Preheat the oven to 200F Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl.
2
Whisk in buttermilk, oil and eggs.
3
Let stand 10 minutes, if batter thickens, stir in 1 tablespoons water.
4
MAKE THE COMPOTE: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until blueberries begin to burst 4-5 minutes.
5
stir in sugar.
6
simmer, stirring often, until thick enough to coat the back of a spoon, 6-8 minutes.
7
Transfer to a bowl, stir in blackberries.
8
Coat a non-stick skillet with cooking spray, and heat over medium heat.
9
Spoon in 1/4 cup batter for each pancake.
10
Cook until bubbles appear.
11
Flip, and cook until golden brown, about 2 minutes.
12
Keep warm in oven while you cook remaining batter.
13
Serve with compote.

1090

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ¼ cups whole wheat flour, ¼ cup wheat germ, 2 tablespoons sugar, 1 ½ teaspoons baking powder, and more.

Yes, Whole Wheat Pancakes With Berry Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Pancakes With Berry Compote

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