Pancakes (Whole-Wheat)

Delivering a great dose of fiber and packed with flavour these Whole-Wheat pancakes are just the ticket for a Sunday afternoon. Berry compotes or just pure maple syrup work well for toppings.

1¼ cups whole wheat flour
¼ cup wheat germ
2 Tbsp. sugar or pure maple syrup
1½ tsp. baking powder
½ tsp. baking soda
1 tsp. coarse salt
1½ cups buttermilk
¼ cup vegetable oil
2 large eggs, lightly beaten
vegetable oil or cooking spray

Garnish:
butter, pure maple syrup, confectioners' sugar, honey, jams, preserves or compôtes.

Preheat oven to 200°F (90°C).

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 Tbsp. water).

Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 Tbsp. batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes.

Keep warm in the oven while you cook remaining batter. Serve with desired toppings.

Makes 4-6 servings.