Shrove Tuesday Pancakes
Source of Recipe
the web
List of Ingredients
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1/2 teaspoon salt
2 teaspoons double-acting baking powder
1-1/2 teaspoons baking soda
3 tablespoons sugar
2 cups nonfat buttermilk at room temperature
3 large eggs at room temperature
3 tablespoons butter, melted
Canola oil spray
2 to 2-1/2 cups frozen blueberries, thawed and drained
1 bottle (about 10 ounces) sugar-free blueberry preserves for sauce (optional)
Recipe
In a large bowl, whisk together both flours, wheat germ, salt, baking powder, baking soda and sugar. In a medium bowl, whisk together the buttermilk, eggs and butter. Whisk the buttermilk mixture into the dry ingredients, blending just until combined.
Spray a griddle or large nonstick skillet with canola oil. Heat over medium-high heat until hot enough to make drops of water scatter on its surface. Working in batches, pour the batter onto the griddle in 1/4-cup amounts. Sprinkle some blueberries on top of each pancake.
Cook pancakes about 2 minutes on each side, or until they are golden. Transfer cooked pancakes to a heatproof platter and keep warm in a preheated 200 F oven until all pancakes are made.
If using blueberry preserves, place them in a microwave-proof container. While pancakes are cooking, heat in microwave at medium power, stopping occasionally to stir, until jelly is melted and mixture is warm, about 2 to 3 minutes. If too thick, add a small amount of water to thin mixture to a sauce-like consistency. Transfer sauce to a sauceboat. Serve the pancakes with blueberry sauce.
Makes about 20 pancakes, or about 7 servings.
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