Kim here. This recipe is loaded with great ingredients like wheat germ and blueberries. Both great for immune systems and the brain. My husband does not like "foo foo" pancakes as he calls white flour pancakes. So, I went on a quest to find non-foo foo pancakes that were edible! I adapted a couple of recipes and came up with this one. It doesn't taste like sticks and stones and is actually quite fluffy and soft! Both of my kiddos eat them up! As a tip, make sure if you are using frozen blueberries to make sure they are room temperature. This will make cooking the pancakes much easier. As an added side note on wheat germ... when trying to get your baby or child to eat thicker foods, add wheat germ. It is a great thickener and also very good for them. You can add it to yogurt, applesauce, pureed fruits and vegetables and much more.
Wheat Germ Pancakes with Blueberries aka: "Purple Pancakes"
1/2 cup whole wheat flour
1 cup white flour
2 Tbls. sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 cup toasted wheat germ (You can find this with the oatmeal in the grocery store, it comes in a glass jar and is already toasted)
1 egg
1 egg white
2 cups buttermilk (fresh or powdered)
1 cup frozen or fresh blueberries (if using frozen, completely thaw and rinse)
1. Put flours, sugar, baking soda, salt and wheat germ into a bowl. Stir with a spoon.
2. In a separate bowl, combine egg, egg white and buttermilk.
3. Put the liquid ingredients into the dry ingredients and stir. Mix just enough for dough to be mixed , it will be lumpy.
4. Add in berries and stir gently. Don't worry, pancakes might be a little purple. This is how they came to be known as purple pancakes at our house!
5. Preheat nonstick skillet on medium heat. You can brush pan with a little butter or leave out this step. Put 1/4 cup of batter onto skillet and flip when the bubbles burst on top. Cook until done.
**If you are making many pancakes and want to keep the cooked ones warm while you are cooking, just preheat your oven to the lowest setting (mine is 170) and plop them in there while you are cooking. Keeps them nice and warm without drying them out.**
Wheat Germ Pancakes with Blueberries aka: "Purple Pancakes"
1/2 cup whole wheat flour
1 cup white flour
2 Tbls. sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 cup toasted wheat germ (You can find this with the oatmeal in the grocery store, it comes in a glass jar and is already toasted)
1 egg
1 egg white
2 cups buttermilk (fresh or powdered)
1 cup frozen or fresh blueberries (if using frozen, completely thaw and rinse)
1. Put flours, sugar, baking soda, salt and wheat germ into a bowl. Stir with a spoon.
2. In a separate bowl, combine egg, egg white and buttermilk.
3. Put the liquid ingredients into the dry ingredients and stir. Mix just enough for dough to be mixed , it will be lumpy.
4. Add in berries and stir gently. Don't worry, pancakes might be a little purple. This is how they came to be known as purple pancakes at our house!
5. Preheat nonstick skillet on medium heat. You can brush pan with a little butter or leave out this step. Put 1/4 cup of batter onto skillet and flip when the bubbles burst on top. Cook until done.
**If you are making many pancakes and want to keep the cooked ones warm while you are cooking, just preheat your oven to the lowest setting (mine is 170) and plop them in there while you are cooking. Keeps them nice and warm without drying them out.**
No comments:
Post a Comment