Good Morning! I dug up this recipe from one of my binders where I store hoard all my magazine clippings and decided to give it a try a few weekends ago. This recipe was a huge hit that we made it this weekend too!
The recipe is easy to make and delicious! Not to mention, the whole wheat and berries really steps it up a notch to a healthy breakfast recipe. I like to serve this in addition to something savory, but they are so filling that you can really eat them on their own and be satisfied. They taste just as good the day after!
The original recipe calls for wheat germ which I didn’t have available, but would like to give that a try in the next batch.
Ingredients
- 1 1/4 cups whole-wheat flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cornstarch
- 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
- 1/4 – 1/2 cup sugar
- 1/2 pint blackberries (about 1 cup)
Directions
Step 1: For the pancakes: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes.
Step 2: For 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. Add cornstarch and simmer, stirring often, until thick enoughto your liking. About 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
Step 3: Coat a nonstick skillet with cooking spray (I use EVOO 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. Serve compote over pancakes.
To see the original recipe, check it out here.
Enjoy!
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