EEE Cooks: Wheat Germ Blueberry Buttermilk Pancakes (Recipe)

Wheat Germ Blueberry Buttermilk Pancakes

This is a slight twist to our standard buttermilk pancake recipe. We add a little wheat germ for extra vitamins. We also use blueberries instead of chocolate chips (though some chocolate chips may have gotten in by “mistake”).

Servings and Times

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Tools and Appliances

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Ingredients

2 cup all-purpose, unbleached flour

2 teaspoons baking powder

1 teaspoon baking soda

2 tablespoons sugar

½ teaspoon salt

½ cup wheat germ (kretschmer)

2 eggs

2 cups buttermilk

Blueberries

We pre-heat the griddle to 375 degrees.

In a small bowl, we combine the dry ingredients and mix them well.

In a medium-sized bowl, we beat the eggs slightly with a fork. We add the buttermilk and stir until combined. We add the dry ingredients to the egg-buttermilk mixture and stir with a wooden spoon until just combined. We leave some small lumps in the batter so that we don’t overmix the batter.

We spoon 1/4 cup of the batter onto the griddle for each pancake. We immediately distribute three or for blueberries in the batter before it begins to get heated.

When the edge of the pancakes begin to harden (the bubbles that form in the batter no longer disappear), we flip the pancakes. We cook the opposite side for about another minute and serve immediately.