Wheat Germ Blueberry Pancake Recipe

You might ask what wheat germ is to begin with. According to Dictionary.com, it is “the embryo or nucleus of the wheat kernel, used in or on foods as a concentrated source of vitamins.” That translates to, something that is good for you! But more importantly, wheat germ greatly adds to the flavor of the original food.

This recipe will definitely open your eyes to wheat germ! It goes great with pancakes. You can buy wheat germ at your local grocery store in or near the hot cereal aisle.

Wheat Germ Blueberry Pancake Recipe

Ingredients

Yield: 6 medium pancakes

• 1/4 cup toasted wheat germ
• 1 cup all-purpose flour
• 1 tblsp baking powder
• 1 egg
• 1 cup milk
• 2 tblsp butter, melted
• 1 tblsp sugar
• 1/2 tsp salt
• 1/2 tblsp vanilla extract
• 1/2 cup fresh or thawed and drained frozen blueberries (about 6 per pancake)
• Wheat germ to sprinkle

Directions

1. Cut the blueberries in half if too big. They will be added to the batter.
2. In a bowl, sift the flour first.
3. Exclude the blueberries from the mix. Mix all dry ingredients first. Then mix all wet together next. Be sure to break up any lumps, but don’t mix for too long.
4. On medium high heat, use butter or oil to grease the griddle or skillet.
5. Spoon or pour about 3 tablespoons of batter to form a pancake.
6. Drop 5-6 blueberries onto the batter.
7. If you’d like, sprinkle some wheat germ on top of the batter.
8. Once the batter starts to bubble on top and when edges start to cook, flip the pancake.
9. Cook other side for about 2-3 minutes, until golden.
10. Serve immediately, topped with maple syrup and butter if desired.

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