Whole Wheat Pancakes With Blueberry Compote

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.

• Ready In: 15 mins
• Serves: 4-6
• Yields: 10-12 pancakes

Ingredients

• Pancakes

• 3⁄4 cup all-purpose white flour
• 1⁄2 cup whole wheat flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1  teaspoon ground cinnamon
• 1  teaspoon coarse salt
• 2  tablespoons sugar
• 2  tablespoons wheat germ
• 1 1⁄2 cups soymilk (optional trade ( low-fat buttermilk or 2% milk)
• 2  eggs, slightly beaten
• 1⁄4 cup canola oil

• Blueberry compote

• 2  cups blueberries (fresh or frozen, about 1 pint)
• 4  tablespoons lemon juice
• 1⁄8 teaspoon coarse salt
• 1⁄4 cup sugar

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.