WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES
Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil.
Provided by KAYKWILTS
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 12
Number Of Ingredients 7
Steps:
- In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.
Nutrition Facts : Calories 128.4 calories, Carbohydrate 13.2 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 361.8 mg, Sugar 2 g
WHEAT GERM PANCAKES
Arrowhead Mills Multigrain Pancake Mix is available at health-food stores.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together pancake mix, water, egg, oats, wheat germ, ginger, cinnamon, vanilla, and oil, until well combined. Stir in banana.
- Melt 1 tablespoon butter in a nonstick skillet over medium heat. Pour batter 1/2 cup at a time into pan, cook until golden brown and set, 3 to 4 minutes. Flip pancake and cook 3 to 4 minutes more. Repeat with remaining batter. Top with butter and syrup and serve immediately.
WHOLE WHEAT PANCAKES
To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. -Line Walter, Wayne, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 20 pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 335mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
WHEAT GERM BUTTERMILK PANCAKES
I found this pancake recipe in an old cookbook but I modified it quite a bit. The original recipe called for heaping tablespoons of the wheat germ but I calculated what the exact measurement would be. Also, the original recipe uses white flour and I use whole wheat pastry flour. If you use a teflon griddle you do not have to use oil.
Provided by Kaykwilts
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs lightly.
- Stir in oil and buttermilk.
- Add dry ingredients.
- Mix until blended.
- Cook on hot lightly oiled griddle, turning once, until cakes are browned on both sides.
WHOLE WHEAT BUTTERMILK PANCAKES (WITH WHEAT GERM)
Holy Colon-Blow, Batman! Please don't let the uber-healthy, fiber filled name of this recipe turn you off. (Because in reality, these are quite good, and good for you too!) My sweet girl, Lauren's folks gave us a 5 lb ricotta cheese container filled with WHEAT GERM, which they had bought in bulk. My frantic search for "wheat germ" recipes led me to this one--and I'm sticking with it! They came out nice and fluffy. Can be served with maple syrup, but I think fruit jam, jelly or even honey would be nice as well.
Provided by Kozmic Blues
Categories Breakfast
Time 20m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
- In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
- Slowly add dry to wet and mix until blended.
- Heat stove top griddle or frying pan on medium-high heat.
- Pour about 1/4 cup batter for each cake onto the griddle.
- Cook until bubbles appear, and begin to gently break, then flip pancakes.
- Cook another minute or so on the other side.
- Serve with butter and maple syrup.
OAT AND WHEAT GERM PANCAKES
These hearty and healthy pancakes come out light and toasty. The batter can be made the night before for real convenience.
Provided by Chris from Kansas
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, mix flour, oat bran, wheat germ, baking powder and sugar.
- In a measuring cup, mix milk, egg, oil and vanilla.
- Stir milk mixture into flour mixture.
- Mix well.
- (At this point, batter can be prepared and refrigerated for up to 12 hours. Thin batter by adding milk to desired consistency.) To cook, spray skillet with nonstick spray and heat to medium.
- Add 1-2 tablespoons batter per pancake.
- Cook over medium heat until brown, about 1 minute.
- Turn and cook until brown, about 1 minute longer.
- Serve with syrup, jelly, apple butter, etc.
Nutrition Facts : Calories 232.1, Fat 8.6, SaturatedFat 2.3, Cholesterol 52.9, Sodium 225.3, Carbohydrate 33.4, Fiber 4.1, Sugar 3.7, Protein 10.1
WHOLE WHEAT PANCAKES
These are very light and tender pancakes. These pancakes are excellent with maple syrup.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
- Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
- Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
- Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 57.2 g, Cholesterol 162.7 mg, Fat 29.5 g, Fiber 5.5 g, Protein 17 g, SaturatedFat 17.1 g, Sodium 1078.8 mg, Sugar 14.3 g
WALNUT AND WHEAT GERM SILVER-DOLLAR PANCAKES
Categories Blender Breakfast Brunch Blackberry Walnut Gourmet Fat Free Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen 2-inch pancakes
Number Of Ingredients 15
Steps:
- To make the pancakes:
- In a blender blend the flour, the baking soda, the salt, the sugar, the wheat germ, the egg, and the buttermilk for 15 seconds and scrape down the sides. Add the walnuts and blend the batter until the walnuts are just chopped fine. The batter may be made 1 day in advance and kept covered and chilled.
- Heat a griddle over moderate heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the oil. Working in batches, pour the batter onto the griddle in 2-inch mounds, cook the pancakes for 1 1/2 minutes on each side, or until they are golden, and transfer them as they are cooked to a heatproof platter, keeping them warm in a preheated 200°F. oven. Serve the pancakes with the blackberry syrup and the butter and garnish them with the blackberries.
- To make the blackberry syrup:
- In a saucepan combine the blackberries and 1 cup water, bring the water to a boil, and simmer the berries, covered, for 10 minutes. Purée the mixture in a blender in batches and force it through a fine sieve into a bowl, discarding the solids. In the pan, cleaned, combine the sugar, the zest, and 2 cups water, bring the mixture to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until it registers 220°F. on a candy thermometer. Remove the zest with a slotted spoon, discarding it, add the blackberry purée, and boil the syrup until it registers 210°F. Let the syrup cool, skimming off any froth, and serve it warm or at room temperature. The syrup keeps, covered and chilled, for 6 weeks. Makes about 2 cups.
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