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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melyssah ferguson
[email protected]Overall, I thought these pancakes were just okay. They weren't bad, but they weren't anything special either.
Godfrey Future
[email protected]The recipe was easy to follow, but the pancakes didn't turn out as pictured. They were more like a thick batter than a pancake.
Sikum Lawati
[email protected]These pancakes were a bit too dry for my liking. I think I'll add a little more milk next time.
ASSam Moto Vlogs
[email protected]I'm not sure I would make these pancakes again. The flavor was a bit bland for my taste.
Najmo Aadan
[email protected]These pancakes are a bit more dense than traditional pancakes, but I really liked the texture. They're also very filling.
Faiza Razi
[email protected]I made these pancakes for my brunch guests and they were a huge hit! Everyone loved the flavor and texture.
Boipelo Lozzy
[email protected]These pancakes are a great way to get your kids to eat more whole grains.
Rad Shahamath
[email protected]I'm not a big fan of walnuts, but I really enjoyed these pancakes. The wheat germ gives them a nice nutty flavor that I really liked.
minidu gavesh
[email protected]These pancakes are a healthy and delicious way to start your day.
Al Mahmud
[email protected]These pancakes are so easy to make, and they're a great way to use up leftover walnuts and wheat germ.
David Hawkins
[email protected]I love the combination of walnuts and wheat germ in these pancakes. It gives them a really unique flavor and texture.
Josue Soto
[email protected]These pancakes were a hit with my family! They were light and fluffy, with a slightly nutty flavor from the walnuts and wheat germ. I'll definitely be making them again.