Buttermilk Wheat Germ Pancakes with Yogurt and Berry Sauce
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Robin Asbell
ingredients
1 cup whole wheat pastry flour
1/2 cup wheat germ
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups buttermilk
1/4 cup canola oil
2 large eggs, separated
2 cups sliced banana, berries, or raisins
2 cups low-fat vanilla yogurt
For the Sauce
2 cups blueberries, fresh or frozen
1/4 cup sugar
1 tablespoon lemon juice
Instructions
For the Sauce:
1. In a medium saucepan mix the berries, sugar, and lemon juice.
2. Heat over medium heat, stirring constantly, until it comes to a boil. The sauce will thicken as it stands.
For the Pancakes:
1. Preheat the oven to 200°F.
2. Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl.
3. Mix the buttermilk, oil, and egg yolks in a cup.
4. Beat the egg whites to stiff peaks, using an electric mixer.
5. Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
6. Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease the griddle with spray vegetable oil or butter, and then drop 1/3-cup portions of batter on the griddle, spreading them a bit if thick.
7. Drop fruit onto the pancakes, and press it down. Reduce the heat to medium-low. Cook until bubbly, turn, and cook for a couple minutes more.
8. Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done. Serve the pancakes topped with yogurt and the blueberry sauce.
Robin Asbell is a natural foods chef, culinary educator, and author of "The New Whole Grains Cookbook."
makes:
12 pancakes
serving size:
