Blueberry Whole Wheat Pancakes With Blueberry Syrup Recipe

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Servings: 1


  • 2 c. buttermilk
  • 3 lrg Large eggs
  • 3/4 stk unsalted butter melted and cooled, plus additional melted butter for brushing the griddle (6 Tbsp.)
  • 3/4 c. all-purpose flour
  • 1/2 c. whole-wheat flour
  • 1/4 c. wheat germ
  • 1 tsp salt
  • 2 tsp double-acting baking pwdr
  • 1 1/2 tsp baking soda
  • 3 Tbsp. sugar
  • 2 c. picked over blueberries blueberry syrup or possibly maple syrup: as an accompaniment
  • 6 c. picked over blueberries
  • 3 c. sugar the zest of 1 lemon removed in strips with a vegetable peeler
  • 1/4 c. fresh lemon juice or possibly to taste


  1. To make pancakes:In a bowl whisk together the buttermilk, the Large eggs, and 6 Tbsp. of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking pwdr, the baking soda, and the sugar, add in the buttermilk mix, and whisk the batter till it is just combined. Heat a griddle over moderately high heat till it is warm sufficient to make drops of water scatter over its surface and brush it with some of the additional
  2. melted butter. Working in batches, pour the batter onto the griddle by 1/3-c. measures, sprinkle each pancake with about 2 Tbsp. of the blueberries , and cook the pancakes for 2 min on each side, or possibly till they are golden brown. Transfer the pancakes as they are cooked to a heatproof platter and keep them hot in a preheated 200°F. oven. Serve the pancakes with the syrup.
  3. To make blueberry or possibly maple syrup:In a large saucepan combine the blueberries and 1 1/2 c. water, bring the mix to a boil, and simmer it, covered, for 10 min. Puree the mix in batches in a blender or possibly 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 c. water, bring the mix to a boil, stirring till the sugar is dissolved, and boil it, uncovered, till
  4. a candy thermometer registers 200°F. Throw away the zest, add in the blueberry mix, and boil the syrup, stirring, for 1 minute. Let the syrup cold, 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 hot over pancakes or possibly ice cream.
  5. Makes about 6 c..
  6. Makes about sixteen 5-inch pancakes.


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