Whole Wheat Pancakes With Berry Compote

• 1 14 cups whole wheat flour
• 14 cup wheat germ
• 2 tablespoons sugar
• 1 12 teaspoons baking powder
• 12 teaspoon baking soda
• 1 teaspoon coarse salt
• 1 12 cups low-fat buttermilk
• 14 cup vegetable oil
• 2 large eggs, lightly beaten
• vegetable oil cooking spray
• 1 pint blueberries
• 6 tablespoons fresh lemon juice
• 18 teaspoon coarse salt
• 12 cup sugar
• 12 pint blackberry

1. MAKE THE PANCAKES: Preheat the oven to 200F Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl.
2. Whisk in buttermilk, oil and eggs.
3. Let stand 10 minutes, if batter thickens, stir in 1 tablespoons water.
4. MAKE THE COMPOTE: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until blueberries begin to burst 4-5 minutes.
5. stir in sugar.
6. simmer, stirring often, until thick enough to coat the back of a spoon, 6-8 minutes.
7. Transfer to a bowl, stir in blackberries.
8. Coat a non-stick skillet with cooking spray, and heat over medium heat.
9. Spoon in 1/4 cup batter for each pancake.
10. Cook until bubbles appear.
11. Flip, and cook until golden brown, about 2 minutes.
12. Keep warm in oven while you cook remaining batter.
13. Serve with compote.

whole wheat flour, germ, sugar, baking powder, baking soda, coarse salt, lowfat buttermilk, vegetable oil, eggs, vegetable oil cooking spray, blueberries, lemon juice, salt, sugar, blackberry

Taken from www.food.com/recipe/whole-wheat-pancakes-with-berry-compote-406676 (may not work)