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Pecan Pancakes with Mixed Berry Compote

Combining cooked and fresh berries (good sources of vitamin C and anthocyanins) with vitamin E-filled wheat germ and pecans maximizes this dish's antioxidant potential.

  • prep: 25 mins
    total time: 35 mins
  • servings: 4

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Ingredients

  • 2 cups berries
  • 1 tablespoon honey
  • 1 teaspoon lemon zest
  • 1/2 cup all-purpose flour, spooned and leveled
  • 1/4 cup whole-wheat flour, spooned and leveled
  • 1/4 cup wheat germ
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup plain low-fat yogurt
  • 2 tablespoons unsalted butter, melted, plus more for pan
  • 1 large egg
  • 1/2 cup pecans, chopped

Directions

  1. Step 1

    In a small saucepan, combine berries, honey, and lemon zest. Bring to a boil. Reduce to a simmer and cook until thickened, 7 to 8 minutes. Transfer to a bowl; set aside.

  2. Step 2

    Preheat oven to 200 degrees. Have a baking sheet ready to keep cooked pancakes warm. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In a second bowl, whisk together yogurt, butter, and egg. Add dry ingredients and pecans to wet ingredients; whisk until just moistened (be sure not to overmix; a few small lumps are fine).

  3. Step 3

    Heat a large nonstick skillet or cast iron griddle over medium. Lightly butter the skillet. For each pancake, spoon 1/4 cup batter into skillet, using the back of a spoon to spread batter to about 4 inches in diameter.

  4. Step 4

    Cook until surface of pancakes have some bubbles and a few have burst, 1 to 3 minutes. Flip with a thin spatula, and cook until browned on the underside, 1 to 3 minutes more. Transfer to the baking sheet and keep warm in the oven. Continue with more butter and remaining batter. Serve warm, topped with berry compote.

Source
Body+Soul, July/August 2009

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Reviews (6)

  • cheftb 22 Jul, 2011

    FYI: The batter does not have sweetness at all. You MUST use the berry compote or pure maple syrup, IMO. :)

  • cheftb 22 Jul, 2011

    Yay! The batter is not watery (like a lot of other MS recipes). It's actually light and fluffy, sort of like the texture of Whips yogurt. The cakes were light and fluffy too.

  • slosh8715 30 Dec, 2010

    For those who need nutritional info..There are many websites on the internet that will calculate it. It is quite simple,you just plug in the ingredients. Here are a couple: http://www.fitwatch.com/database/analyzer.php
    http://recipes.sparkpeople.com/recipe-calculator.asp

  • marisoltorrellas 25 Apr, 2010

    please include the nutritional and calories in all recipies

  • Coastal495 17 Feb, 2010

    Yes I feel the same way. Really unacceptable to be putting recipes out here with no nutritional info.

  • michelou 28 Oct, 2009

    Is anyone else frustrated that there is no nutritional information on any of these "healthy" recipes? C'mon Martha, I thought you were ahead of the curve, not way way way way way behind it.