Whole-Grain Pancakes With Blueberry Syrup
My husband picked out this recipe. He saw it on the cover of Bon Appetit and made the most self-respecting food-related decision a man or toddler can make: He pointed at the photo and said, “I want that.”
And, as often happens in our relationship, he made a good decision. These pancakes were delicious! They weren’t too dry (which I hate) and light and fluffy (which I love) and the added syrup to the batter gave them a great hint of blueberry, even without adding the syrup. But the syrup definitely makes it. So good! And I convinced myself we were eating such a healthy breakfast (ahem, they are whole-grain pancakes after all) that it was okay to eat four of them. At least they weren’t silver-dollar sized, right? I won’t tell you how much I ate for lunch.
Whole-Grain Pancakes With Wild Blueberry-Maple Syrup
Recipe courtesy Bon Appetit
1 cup plus 2 T. maple syrup
1 cup frozen blueberries
2 cups whole-grain pancake mix
2 cups buttermilk
6 tablespoons wheat germ
2 teaspoons vanilla extract
2 teaspoons cinnamon
2 tablespoons butter
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, 13 minutes. Cool to lukewarm.
Combine pancake mix, next 4 ingredients and 2 T. blueberry syrup in medium bowl and whisk to blend (batter will be thick).
Melt 1 T. butter on griddle over medium heat. Drop batter by 1/4 cupfuls onto griddle and quickly spread with back of spoon into 3-to-4-inch rounds. Cook until brown and cooked through, 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.