Whole Grain Pancakes with Wild Blueberry-Maple Syrup

Ingredients

• •1 cup maple syrup
• •1 cup frozen wild blueberries
• •2 cups whole grain pancake mix
• •2 cups buttermilk
• •6 tablespoons wheat germ
• •2 teaspoons vanilla extract
• •2 teaspoons ground cinnamon
• •2 tablespoons butter

Cooking Instructions

1. 1.

   Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.

   13 min

2. 2.

   Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).

   5 min

3. 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.

   15 min