Whole Grain Pancakes with Wild Blueberry-Maple Syrup
Hearty whole grain pancakes served with a homemade wild blueberry-maple syrup. Made with buttermilk and wheat germ for extra nutrition, these fluffy pancakes are the perfect breakfast treat.
Ingredients
- •1 cup maple syrup
- •1 cup frozen wild blueberries
- •2 cups whole grain pancake mix
- •2 cups buttermilk
- •6 tablespoons wheat germ
- •2 teaspoons vanilla extract
- •2 teaspoons ground cinnamon
- •2 tablespoons butter
Cooking Instructions
- 1.
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
13 min
- 2.
Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
5 min
- 3.
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.
15 min