Whole Grain Pancakes with Wild Blueberry-Maple Syrup

By nnlester

Using whole grain flour and wheat germ in these pancakes isn’t just a healthy gimmick that adds fiber and protein—it also adds a nutty flavor that tastes really, really good.

Ingredients

• 1 1 2 cup plus 2 tablespoons maple syrup
• 1 1 1 cup frozen wild blueberries
• 2 2 2 cups whole grain complete pancake and waffle mix (the Bon Appétit Test Kitchen used Kodiak Cakes brand)
• 2 2 2 cups buttermilk
• 6 6 6 tablespoons wheat germ
• 2 2 2 teaspoons vanilla extract
• 2 2 2 teaspoons ground cinnamon
• 2 2 2 tablespoons (1/4 stick) butter

Preparation

Step 1

Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).

Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.