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    You are in: Home / Recipes / Whole Wheat Pancakes With Blueberry Compote Recipe
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    Whole Wheat Pancakes With Blueberry Compote

    1/1 Photo of Whole Wheat Pancakes With Blueberry Compote

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    10 mins

    5 mins

    Kristine at Food.com's Note:

    This is a refresh of a Wholeliving.com recipe. Martha Stewart's gang opts for low-fat buttermilk, but I never have that on hand so I trade in 2% milk or vanilla soymilk -- depending on what's in the fridge.The added wheat germ supplies some potassium and iron (it has more than any other food). I also add a teaspoon of cinnamon (because I love it) and cut the whole wheat flour with some all purpose flour so they don't taste too "nutty." To make the compote, you can use fresh or frozen blueberries -- up the lemon juice for more tartness and up the sugar for more sweetness.

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    Ingredients:

    Serves: 4-6

    Yield:

    pancakes

    Units: US | Metric

    Pancakes

    Blueberry compote

    Directions:

    1. 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. 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. 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.

    Ratings & Reviews:

    • on October 19, 2009

      55

      These are sooooo good!! They're like something you'd eat at a nice bed and breakfast! The pancakes are some of the best whole wheat pancakes I've ever had: they have a great flavor and texture (the cinnamon and wheat germ are perfect additions), and they're excellent with or without the compote (a topping of maple syrup and chopped pecans is also very good!). The blueberry compote is totally delicious; it has a fresh, intense, blueberry flavor and is just sweet enough (it's kind of like homemade blueberry jam, but with a bit less sugar). To make this recipe: I scaled the servings down to 2, used 1/2 cup of whole wheat pastry flour and 1/8 cup of whole wheat flour, subbed sodium-free baking powder for the regular kind, and opted for the buttermilk--all of which worked well. These pancakes are too good not to make again--and a copy of this recipe now has a permanent home in my small (but fabulous!) collection of 5-star pancake recipes! Thanks so much for sharing it, Kristine at Recipezaar!! :)

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    • on October 19, 2009

      55

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    Nutritional Facts for Whole Wheat Pancakes With Blueberry Compote

    Serving Size: 1 (189 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 474.3
     
    Calories from Fat 170
    36%
    Total Fat 18.9 g
    29%
    Saturated Fat 2.1 g
    10%
    Cholesterol 105.7 mg
    35%
    Sodium 1035.7 mg
    43%
    Total Carbohydrate 66.8 g
    22%
    Dietary Fiber 6.2 g
    25%
    Sugars 27.1 g
    108%
    Protein 13.1 g
    26%

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