Wheat Germ Buttermilk Pancakes Food

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

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.

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

WHOLE WHEAT PANCAKES FROM SCRATCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread wheat germ over a baking sheet.
• Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
• Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
• Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

WHOLE WHEAT BUTTERMILK PANCAKES (WITH WHEAT GERM)

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.

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

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.

WHEAT GERM BUTTERMILK PANCAKES

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.

BERRY WHEAT GERM PANCAKES

Steps:

• combine all ingredients and let stand at least 5 min.
• make pancakes per usual.
• top with yogurt and honey!

WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
• Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
• Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

OAT AND WHEAT GERM PANCAKES

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.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Preheat oven to 200°F.
• Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 ½ minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined.
• Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 ½- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.