Recipes

Good Hearty Weekend to You

I’ve been very chatty, chatty, chatty this week. That said, I’ll give you a good weekend recipe today. Healthy, delish…even my father-in-law enjoyed these when I made them and he’s really not a whole-wheat kind of guy. We call him Mr. 50s (affectionately, of course) as he loves his white bread and Elvis.

So, enjoy your weekend thoroughly…do something enjoyable, cook something delightful. I, for one, will be holding my very first tag sale, which should be nothing short of amusing. There is a growing pile of goods in our garage and if we happen to make even fifty dollars, I’ll be happy. The weather looks like it will cooperate and I’m sure there will be some decent people-watching (which I love) along the way. Results to come.

Without further ado….Whole-Wheat Pancakes with Berry Compote, courtesy of Martha Stewart Living magazine.

These are pancakes which will stick to your ribs a bit more because of the whole wheat flour and wheat germ. And the berries…antioxidants (to combat the crow’s feet) and lusciousness. Can’t beat that, now can you? Brew a pot of great coffee, whip up these pancakes, grab the paper or a magazine and enjoy the peace. Linger…and then linger some more. It’s the weekend. Isn’t Sunday morning breakfast just the best?

1.25 cups whole-wheat flour (I use whole wheat pastry flour. It’s delicate and works just like white flour)
1/4 cup wheat germ
2 Tb. sugar
1.5 tsp. baking powder
1/2 tsp. baking soda
1 tsp. coarse salt
1.5 cups low-fat buttermilk
1/4 cup vegetable oil
2 large eggs, lightly beaten
cooking spray

For the compote:
1 pint blueberries
6 Tb. fresh lemon juice
1/8 tsp. coarse salt
1/2 cup sugar
1/2 pint blackberries

For the pancakes: 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 Tb. water).

For the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl and stir in blackberries.

Coat nonstick skillet with cooking spray and heat over medium heat. Spoon several tablespoons of batter for each pancake (Martha says “1”…that seems ridiculously small to me). Cook until bubbles appear and flip, cooking until golden brown. Keep warm in oven on cookie sheet while you cook remaining batter. Serve with compote. Note: Any remaining batter is insanely delish over vanilla ice cream. Just sayin.

Enjoy and see you on Monday! More chattiness then…

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