Whole Wheat Pancakes With Blueberry Compote

• Pancakes
• 3/4 cup all-purpose white flour
• 1/2 cup whole wheat flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon coarse salt
• 2 tablespoons sugar
• 2 tablespoons wheat germ
• 1 1/2 cups soymilk (optional trade ( low-fat buttermilk or 2% milk)
• 2 eggs, slightly beaten
• 1/4 cup canola oil
• Blueberry compote
• 2 cups blueberries (fresh or frozen, about 1 pint)
• 4 tablespoons lemon juice
• 1/8 teaspoon coarse salt
• 1/4 cup sugar

1. To make the pancakes: Whisk together flours, wheat germ, sugar, baking powder, baking soda, cinnamon and salt in a bowl. Mix in milk, oil and eggs. Let the mix stand for 10 minutes (if batter thickens, stir in 1 tablespoon water).
2. To make the compote: Heat blueberries, lemon juice and salt in a saucepan over medium heat until berries begin to burst -- 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon -- 6 to 8 minutes. Transfer to a bowl.
3. To cook the pancakes: Coat a nonstick skillet with cooking spray and heat over medium heat. Spoon in 1/4 cup of batter for each pancake. Cook until bubbles appear. Flip and cook until golden brown -- about 2 minutes. Serve immediately or keep warm in a heated oven. Drizzle compote on to plate of pancakes.

allpurpose white flour, whole wheat flour, baking powder, baking soda, ground cinnamon, coarse salt, sugar, germ, soymilk, eggs, canola oil, compote, blueberries, lemon juice, coarse salt, sugar

Taken from www.food.com/recipe/whole-wheat-pancakes-with-blueberry-compote-395144 (may not work)