Whole-Wheat Pancakes with Berry Compote
Heated with lemon and a little sugar, blueberries cook down to an almost jammy topping to mix with blackberries and spoon over whole-wheat pancakes. The breakfast delivers a great dose of fiber.
Martha Stewart Living, May 2007
- 1 1/4 cups whole-wheat flour
- 1/4 cup wheat germ
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon coarse salt
- 1 1/2 cups low-fat buttermilk
- 1/4 cup vegetable oil
- 2 large eggs, lightly beaten
- Vegetable-oil cooking spray
- 1 pint blueberries (about 2 cups)
- 6 tablespoons fresh lemon juice
- 1/8 teaspoon coarse salt
- 1/2 cup sugar
- 1/2 pint blackberries (about 1 cup)
- Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
- Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
- Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.
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