Wheat Germ Blueberry Pancakes

Recipe Ingredients

2 tablespoons	30ml	Unsalted melted butter - plus more
1 1/3 cups	315ml	Buttermilk - well shaken
2 tablespoons	30ml	Light sour cream
2		Eggs
1 cup	62g / 2.2oz	Cake flour
1/4 cup	59ml	Wheat germ
3 tablespoons	45ml	Sugar
1 teaspoon	5ml	Baking soda
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	355ml	Blueberries
		Warm maple syrup - for serving

Recipe Instructions

Whisk together the 2 tablespoons butter, buttermilk, sour cream and eggs until smooth. Stir in the flour, wheat germ, sugar, baking soda and salt. (You can make the batter a day ahead and refrigerate it. Stir before using.)

Heat a griddle over medium heat; brush with some more melted butter. Pour the batter onto the griddle in 3-inch rounds. Sprinkle about 5 berries on each.

Cook the pancakes until bubbly and browned around the edges, about 4 minutes. Use a metal spatula to turn and brown the other side, about 2 to 3 minutes.

Keep the cooked pancakes warm in a 200 degree oven while the remaining pancakes are cooked, brushing the griddle with more butter as needed. Serve hot with warm maple syrup.

This recipe yields 3 to 4 servings.

Each of 4 servings: 347 calories; 566 mg sodium; 125 mg cholesterol; 11 grams fat; 6 grams saturated fat; 52 grams carbohydrates; 11 grams protein; 3 grams fiber.

Source:
The Los Angeles Times, 06-05-2002

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