Food & Cooking Recipes Breakfast & Brunch Recipes Pancake Recipes Pecan Pancakes with Mixed Berry Compote 4 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 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. Ingredients 2 cups berries 1 tablespoon honey 1 teaspoon lemon zest ½ cup all-purpose flour, spooned and leveled ¼ cup whole-wheat flour, spooned and leveled ¼ cup wheat germ 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup plain low-fat yogurt 2 tablespoons unsalted butter, melted, plus more for pan 1 large egg ½ cup pecans, chopped Directions 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. 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). 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. 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. Rate it Print