Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Ingredients

• Wheat germ

  Crude

  6 tbsp or 43g

• Maple syrups

  1 cup or 322g

• Maple syrups

  2 tbsp or 40g

• Buttermilk

  Milk, dried

  2 cup or 240g

• Cinnamon

  Spices, ground

  2 tsp or 5g

• Pancakes

  Whole-wheat, dry mix, incomplete, prepared

  16 oz or 454g

• Butter

  Unsalted

  2 tbsp or 28g

• Blueberries

  Wild, canned, heavy syrup, drained

  1 cup or 319g

• Vanilla extract

  2 tsp or 8g

Directions

1. Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
2. Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons 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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