Fiber-rich whole wheat pancakes are ideal for more leisurely mornings. The key to fluffy pancakes is not to overmix the batter; it should not be beaten smooth.
Makes 10-12 medium pancakes Serve 4
Ingredients:Butter, for greasing the griddle, about 1-2 tablespoons or butter flavor spray
For the Flour Mixture:
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 4 tablespoons wheat germ
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
For the Buttermilk Mixture:
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup olive oil
- 1/2 teaspoon pure vanilla extract
- 1 12-oz package frozen blueberries, thawed, or about 1 1/2 cups fresh blueberries
- In a large bowl whisk together the flours, wheat germ, sugar, baking powder, baking soda, spices and salt. Set aside.
- In a medium bowl whisk together the buttermilk, eggs, olive oil and vanilla. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for 15 minutes.
- Heat your griddle or heavy skillet over medium heat and lightly grease with butter.
- Use 1/4 cup of batter for each pancake, cooking 1-2 pancakes at a time. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes, until underside of the pancake is golden brown (you can check with your spatula by gently lifting an edge). Flip and cook for about 2 to 3 minutes on the other side.
- Serve with syrup and berries, if desired, or transfer to a baking sheets, and keep warm in oven heated to 200 degrees F.
Extra pancakes can be stored in the fridge for up to 1 week or in the freezer for up to 3 months. Place pieces of wax paper between the pancakes to keep them from sticking together and put them in an airtight container. To reheat them, place the pancakes on a baking sheet, cover tightly with foil, and bake at 350 degrees F for 5 to 10 minutes. you can also microwave them.