Whole Wheat Buttermilk Pancakes (With Wheat Germ) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Holy Colon-Blow, Batman! Please don't let the uber-healthy, fiber filled name of this recipe turn you off. (Because in reality, these are quite good, and good for you too!) My sweet girl, Lauren's folks gave us a 5 lb ricotta cheese container filled with WHEAT GERM, which they had bought in bulk. My frantic search for wheat germ recipes led me to this one-and I'm sticking with it! They came out nice and fluffy. Can be served with maple syrup, but I think fruit jam, jelly or even honey would be nice as well. Ingredients:
2 eggs, lightly beaten |
1/4 cup canola oil |
2 cups buttermilk |
2 teaspoons baking soda |
1/2 cup wheat germ |
1/2 cup whole wheat pastry flour |
1/2 teaspoon salt |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
2 tablespoons sugar (optional) |
Directions:
1. Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
2. In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
3. Slowly add dry to wet and mix until blended.
4. Heat stove top griddle or frying pan on medium-high heat.
5. Pour about 1/4 cup batter for each cake onto the griddle.
6. Cook until bubbles appear, and begin to gently break, then flip pancakes.
7. Cook another minute or so on the other side.
8. Serve with butter and maple syrup.
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