Whole Wheat Pancakes With Blueberry Compote Recipe

Directions:

1. To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
2. To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst - 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon - 6 to 8 minutes. Transfer to a bowl.
3. To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown - about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.