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Wheat Germ Blueberry Pancakes

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Ingredients

  • 2 tablespoons unsalted melted butter plus more
  • 1 1/3 cups buttermilk well shaken
  • 2 tablespoons light sour cream
  • 2 eggs
  • 1 cup cake flour
  • 1/4 cup wheat germ
  • 3 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups blueberries
  • Warm maple syrup for serving

Details

Servings 3

Preparation

Step 1

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.

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