As much as I love pancakes; I have never made a whole wheat variation. Truthfully, there was a slight fear that these whole wheat pancakes aren’t going to be as delicate or delicious as my favorite Best Buttermilk Pancakes or these Banana Sour Cream Pancakes. With my daughter soon to be turning one, and I don’t have a whole wheat pancake recipe in my back pocket, I decided to start my search. Being a new mother definitely has made me looked at food with much more critical eyes. From some of the recipes that I reviewed on line, it seems like buttermilk is the common ingredient that seems to make the pancakes “fluffy or delicate”. I decided to choose Martha’s recipe, because I basically had all of the ingredients called for in this recipe. Although it didn’t have any reviews; I have had great successes with her recipes. These pancakes really rocked! They were fluffy and delicious; and I thought that the golden-brown color of these pancakes were absolutely beautiful. I must say that I am now a whole-wheat pancake convert; and would even go further to say that this is my new favorite pancake recipe. I added some sliced bananas on the batter; and they were perfect. This was definitely a versatile wheat pancake recipe that will be delicious with whatever addition you choose. I can think of dozens of variation from this basic recipe such as blueberries, pureed pumpkin, cinnamon, chocolate chip etc.. This recipe made about 16-silver dollar sized pancakes. I was able to freeze some leftover and saved them for another weekend’s breakfast. If you have never made or tried whole wheat pancakes, I would encourage you to give this fail-proof recipe a try. Happy eating!
Adapted from Martha Stewart
For the pancakes
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
For the berries compote (I used all blackberries in mine)
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.
Yield: 16 pancakes