Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Ingredients

• Blueberries

  Raw

  1 cup or 148g

• Maple syrups

  1 cup or 322g

• Wheat germ

  Crude

  6 tbsp or 43g

• Maple syrups

  2 tbsp or 40g

• Buttermilk

  Milk, fluid, cultured, lowfat

  2 cup or 490g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Pancakes

  Whole-wheat, dry mix, incomplete, prepared

  16 oz or 454g

• Butter

  Unsalted

  2 tbsp or 28g

• Vanilla extract

  2 tsp or 8g

Directions

1. Boil syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
2. Combine pancake mix, wheat germ, buttermilk, cinnamon, vanilla extract, and remaining maple syrup in medium bowl and whisk to blend (batter will be thick).
3. Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.

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