2 cups buttermilk3 large eggs3/4 stick (6 tablespoons) unsalted butter, melted and cooled, plus additional melted butter for brushing the griddle3/4 cup all-purpose flour1/2 cup whole-wheat flour1/4 cup wheat germ1 teaspoon salt2 teaspoons double-acting baking powder1 1/2 teaspoons baking soda3 tablespoons sugar
2 cups picked over blueberries
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.
Gourmet via Epicurious.com
·
This recipe was most recently featured in
Boston Organics Newsletter No. 31 of 2012.