In a small saucepan, combine berries, honey, and lemon zest. Bring to a boil. Reduce to a simmer and cook until thickened, 7 to 8 minutes. Transfer to a bowl; set aside.
Preheat oven to 200 degrees. Have a baking sheet ready to keep cooked pancakes warm. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In a second bowl, whisk together yogurt, butter, and egg. Add dry ingredients and pecans to wet ingredients; whisk until just moistened (be sure not to overmix; a few small lumps are fine).
Heat a large nonstick skillet or cast iron griddle over medium. Lightly butter the skillet. For each pancake, spoon 1/4 cup batter into skillet, using the back of a spoon to spread batter to about 4 inches in diameter.
Cook until surface of pancakes have some bubbles and a few have burst, 1 to 3 minutes. Flip with a thin spatula, and cook until browned on the underside, 1 to 3 minutes more. Transfer to the baking sheet and keep warm in the oven. Continue with more butter and remaining batter. Serve warm, topped with berry compote.
FYI: The batter does not have sweetness at all. You MUST use the berry compote or pure maple syrup, IMO. :)
Yay! The batter is not watery (like a lot of other MS recipes). It's actually light and fluffy, sort of like the texture of Whips yogurt. The cakes were light and fluffy too.
For those who need nutritional info..There are many websites on the internet that will calculate it. It is quite simple,you just plug in the ingredients. Here are a couple: http://www.fitwatch.com/database/analyzer.php
http://recipes.sparkpeople.com/recipe-calculator.asp
please include the nutritional and calories in all recipies
Yes I feel the same way. Really unacceptable to be putting recipes out here with no nutritional info.
Is anyone else frustrated that there is no nutritional information on any of these "healthy" recipes? C'mon Martha, I thought you were ahead of the curve, not way way way way way behind it.