Ingredients
Makes about sixteen 5-inch pancakes
blueberry syrup or maple syrup: as an accompaniment
To make pancakes:
步骤1
In a bowl whisk together the buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter. Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries , and cook the pancakes for 2 minutes on each side, or until they are golden. Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200°F. oven. Serve the pancakes with the syrup.
To make blueberry or maple syrup:
步骤2
In a large saucepan combine the blueberries and 1 1/2 cups water, bring the mixture to a boil, and simmer it, covered, for 10 minutes. Purée the mixture in batches in a blender or food processor and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 3 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy thermometer registers 200°F. Discard the zest, add the blueberry mixture, and boil the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps, covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice cream. Makes about 6 cups.
Leave a Review
Reviews (20)
Back to TopThis recipe has made me 'famous' for my pancakes! I have been making these for the past 4 years and have served them to many people, including lots of teenagers. I do not use blueberries or make the blueberry syrup, but this multi-grain batter is divine! I haven't had any trouble with it being too thin (I usually let it rest for 20 minutes or so before using).
MarigoldChef
4/1/2012
Delicious. Didn't have that health food taste. Will make often
Anonymous
Southold, NY
8/13/2007
Enter a recipe review with text containing html tags, such as: testing html in reviews testing html in reviews testing html in reviews Test variations on this html as well, with different tags and unclosed tags, i.e., a tag without a matching . Then check the source code of the page, specifically where the review is output (alternately, check the database with a query such as the following: select * from RECIPE_REVIEW where recipe_id = 107885). All html tags except , , , , , ,
,
should be removed from the review.dharminder
1/10/2006
I thought these were only okay. Too much salt. Got my daily reccommended amount of fiber, though.
Anonymous
NJ
2/26/2005
I made this dish seeing how 100% would make it again. But I was very disappointed. The pancake was too "eggy" and too watery. I couldn't flip it without it looking like scramble eggs. And it tasted like it too. I added about a quarter cup more flour to thicken it after I made 2 pancakes and it was still too watery and eggy. I compared it to another pancake recipe I pulled from this site and the other recipe had 2 eggs instead of 3 eggs so maybe this recipe may be better with 1 less egg. I made the syrup and that was too watery as well. Making the syrup was alot of work so I am not sure if it was worth the effort. The syrup tasted good though, not too sweet.
Anonymous
Charlotte, NC
7/5/2003
I usually make the whole-grain pancakes from this site, but blueberries were on sale this week, so I searched for something new. These were wonderful! Very light and fluffy with a nice blend of flavors. I was out of whole wheat flour so I used oat flour instead. I would add a little more flour to thicken the batter. Time to pick up some more berries and try the syrup - even though they are quite good plain.
Anonymous
Cumberland Hill, RI
6/21/2003
I wanted a basic wheat pancake recipe, and I was so happy with the results of this one. I omitted the all purpose flour entirely in place of stoneground wholemeal, and opted for pure olive oil instead of butter. Because this was a spur-of-the-moment Sunday morning trial, I didn't have blueberries on hand, but have some very good blueberry spread to top the pancakes with. The pancakes were fluffy and "eggy" just as I want them. Quite a healthy alternative to regular pancakes. Definitely will make this again.
Anonymous
Hong Kong
6/7/2003
对于那些想玩这个再保险cipe, go for it - I halved it, substitued apple butter for the butter and, since I didn't have any buttermilk in the house, low-fat milk with enough yogurt (quite a bit) added to thicken it & give it a similar tang. I used giant frozen blueberies and added them to the batter - sprinkling giant blueberries on top makes the pancake stick to the pan & brown unevenly when you flip them (I was pretty sure that's what would happen & tried one that way to test my theory - yup.) We like a moist, not dry pancake & these were that, but not heavy. Tasty. Served them with maple syrup instead of the recipe's syrup.
Toronto
4/6/2003
Wow! Loved these cakes. Didn't make the syrup, just served real maple. However, I did sprinkle a spoonful of blueberries and some chopped pecans on each cake just prior to turning. A buttered griddle adds nice flavor and a little crispy crust. Yummy.
Anthony
Framingham, MA
10/19/2002
These are spectacular and particularly inviting since the syrup can be kept in the refrigerator for up to 3 months! I decreased the buttermilk to 1 1/2 cups (rather than adding flour) - adding a bit more as needed. I thought the syrup was too watery: adding cornstarch to it made it too pasty-tasting, but leaving out the (3 cups) water made it the perfect thickness (I boiled the strained blueberry mixture with the sugar and lemon/lime peel till it reached 200 degrees).
pedji
NYC
8/12/2002
A good hearty pancake recipe. I liked them with and without blueberries. I used safflower oil instead of butter and they turned out great. If you like hearty, multigrain pancakes and you want the ULTIMATE recipe, email me and I'll send it to you.
Lisa
Seattle, WA
7/31/2002
My kid just loves these pancakes ! I make them very small and just serve them with plain (real) maple syrup
I Gagnon
MTL
6/22/2002
These were great pankcakes. Very light and delicious. Followed the recipe exactly except took previous advice and added more flour. Ended up adding 3/4 cup more all purpose flour and they were excellent and very easy to flip. Will definitely make these again.
Anonymous
Dover, Delaware
12/8/2001
Thought adding 6 TBSPs of butter to a whole-wheat recipe was a little counter-intuitive, so used 2 TBSP of butter plus 2 TBSP of commercial no-fat butter/oil replacement product. Also used dry buttermilk (add to dry ingreds., then add water with wet ingreds.) and frozen, thawed in microwave, then drained blueberries (all we had). Found the batter to be too thin which made it very difficult to turn, so added a bit more flour (maybe 1/3 cup?). That helped a lot. Also used 1/4 cup versus 1/3 measure, since smaller cakes are easier to turn. Ended up with almost 24 4" pancakes!
Anonymous
Wakefield, RI
5/20/2001
Best pancakes I've ever had, in a restaurant or at home--very fluffy, very light, tastier than most, and no problems flipping--I used oil instead of butter, sour milk instead of buttermilk, and let the batter stand awhile before making the pancakes. Great!
Anonymous
Boston/NYC/LA
11/23/2000
