These were good with just butter, but I liked them even better with a berry cobbler filling over the top. I have a feeling they would be delicious with peanut butter & powdered sugar, too. For some reason I wasn’t that impressed with syrup on them but I think that’s just personal preference – I’m not that fond of syrup anyway. They were a lot more filling than regular buttermilk pancakes, which was exactly what I wanted, and I was able to trick myself into thinking I was being healthy.
Oh and by the way, there are directions for a berry compote over at the original recipe; see the link below.
- 1 ¼ cups whole wheat flour
- ¼ cup wheat germ
- 2 Tbsp brown sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp coarse salt
- 1 ½ cups buttermilk
- ¼ cup vegetable oil
- 2 large eggs, lightly beaten
- Preheat oven to 200 degrees.
- Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
- Lightly spray a nonstick skillet with Pam and heat over medium heat. Spoon in 1 Tbsp batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in the oven on a heatproof plate while you cook remaining batter.