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Whole Wheat Pancakes


2 cups buttermilk
3 large eggs
6 Tablespoons butter, melted & cooled, plus additional melted butter for brushing the griddle
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
3 Tablespoons granulated sugar
2 cups blueberries
maple syrup


In a bowl whisk together the buttermilk, eggs, and 6 tablespoons of the butter.

In a large bowl whisk together the all-purpose flour, whole-wheat flour, wheat

germ, baking powder, baking soda, and sugar. Add the buttermilk mixture, and

whisk the batter until it is just combined. Heat a griddle over moderately-high

heat until it is hot enough to make drops of water scatter over its surface and

brush it with some of the additional melted butter. Working in batches, pour the

batter onto the griddle by 1/3 cup measures, sprinkle each pancake with about

2 tablespoons of the blueberries, and cook the pancakes for 2 minutes on

each side, or until they are golden brown. Transfer the pancakes as they are

cooked to a ovenproof platter and keep them warm in a preheated 200 oven.

Serve the pancakes on warm plates with warm maple syrup.

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