Whole Wheat Pancakes With Berry Compote

A delicious pancake recipe - with a fantastically delicious compote to go with it!! The family will surely enjoy it!!

• Ready In: 15 mins
• Serves: 6

Ingredients

• FOR THE PANCAKES

• 1 1⁄4 cups whole wheat flour
• 1⁄4 cup wheat germ
• 2  tablespoons sugar
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon coarse salt
• 1 1⁄2 cups low-fat buttermilk
• 1⁄4 cup  vegetable oil
• 2  large eggs, lightly beaten
•  vegetable oil cooking spray

• FOR THE COMPOTE

• 1  pint blueberries
• 6  tablespoons fresh lemon juice
• 1⁄8 teaspoon coarse salt
• 1⁄2 cup sugar
• 1⁄2 pint blackberry

Directions

1. MAKE THE PANCAKES: Preheat the oven to 200°F Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil and eggs. Let stand 10 minutes, if batter thickens, stir in 1 tablespoons water.
2. MAKE THE COMPOTE: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until blueberries begin to burst 4-5 minutes. stir in sugar. simmer, stirring often, until thick enough to coat the back of a spoon, 6-8 minutes. Transfer to a bowl, stir in blackberries.
3. Coat a non-stick skillet with cooking spray, and heat over medium heat. Spoon in 1/4 cup batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.