BLUEBERRY WHOLE-WHEAT PANCAKES
Categories Blender Food Processor Breakfast Brunch Blueberry Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about sixteen 5-inch pancakes
Number Of Ingredients 16
Steps:
- To make pancakes:
- In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries , and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven. Serve the pancakes with the syrup.
- To make blueberry or maple syrup:
- In a large saucepan combine the blueberries and 1 1/2 cups water, bring the mixture to a boil, and simmer it, covered, for 10 minutes. Purée the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 200°F. Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream. Makes about 6 cups.
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Jon Tom
[email protected]I'd give this recipe a 3 out of 5 stars.
Andy Delgado
[email protected]Overall, I was disappointed with this recipe. I don't think I'll be making it again.
Tessa Cruden
[email protected]I think I overcooked my pancakes. They were a bit dry.
Boby Butt
[email protected]I didn't like the texture of these pancakes. They were too dense.
Mulan Rajab
[email protected]These pancakes were too sweet for my taste.
Asiimwe Victor Phillip
[email protected]I found the recipe to be a bit confusing. I'm not sure if I measured the ingredients correctly.
Kaitlyn Super
[email protected]I'm not sure what I did wrong, but my pancakes didn't turn out as fluffy as I expected.
Bal kumari Tamang
[email protected]I'm going to try making these pancakes with different berries, like raspberries or strawberries.
King Moses
[email protected]These pancakes are perfect for a weekend brunch.
Matei Ohriniuc
[email protected]I made these pancakes for my kids, and they loved them!
Lethabo Seota
[email protected]These pancakes are a great way to use up leftover blueberries.
DalinBoss
[email protected]I'll definitely be making these pancakes again.
Thembelihle Madida
[email protected]Yum!
sabari nathan
[email protected]These pancakes are a great way to start the day. They're filling and nutritious, and they taste delicious.
Melek Sinani
[email protected]I'm not a huge fan of blueberries, but I really enjoyed these pancakes. The whole wheat flour gives them a hearty flavor that I love.
Alondra verenisse Cabana chavarry
[email protected]The pancakes turned out perfectly! I used fresh blueberries, and they added a burst of flavor to each bite.
Iliya Barnabas
[email protected]I was pleasantly surprised by how easy these pancakes were to make. I'm not a very experienced cook, but I was able to follow the recipe without any problems.
Fakkiha Rabbani
[email protected]These pancakes were a hit with my family! They're light, fluffy, and have the perfect amount of sweetness. I'll definitely be making them again.