Pecan Pancakes with Mixed Berry Compote

• 2 cups (12 ounces) mixed fresh or frozen berries (thawed)
• 1 tablespoon honey
• 1 teaspoon finely grated lemon zest
• 1/2 cup all-purpose flour
• 1/4 cup whole-wheat flour
• 1/4 cup toasted wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain low-fat yogurt
• 2 tablespoons unsalted butter, melted, plus more for pan
• 1 large egg
• 1/2 cup pecans, coarsely chopped

1. In a small saucepan, bring berries, honey, and lemon zest to a boil.
2. Reduce heat to a simmer and cook, stirring occasionally, until thickened, 7 to 8 minutes.
3. Transfer to a bowl.
4. Preheat oven to 200F.
5. Whisk together flours, wheat germ, baking powder, baking soda, and salt.
6. In another bowl, whisk together yogurt, melted butter, and egg; add flour mixture and pecans and whisk until just moistened (batter should be slightly lumpy; do not overmix).
7. Heat a griddle or large skillet over medium.
8. Lightly coat griddle with butter.
9. Working in batches, add 1/4 cup batter per pancake, using the back of a spoon to spread to about 4 inches in diameter.
10. Cook until bubbles appear on surface and start to burst, 1 to 3 minutes.
11. Flip with a thin spatula, and cook until lightly browned on the other side, 1 to 2 minutes more.
12. Transfer to a baking sheet and keep warm in the oven while you make more pancakes with remaining batter.
13. Serve warm, topped with berry mixture.
14. (Per Serving)
15. Calories: 368
16. Saturated Fat: 6g
17. Unsaturated Fat: 13g
18. Cholesterol: 72mg
19. Carbohydrates: 40g
20. Protein: 12g
21. Sodium: 566mg
22. Fiber: 6g

mixed fresh, honey, lemon zest, allpurpose, flour, toasted wheat germ, baking powder, baking soda, salt, yogurt, unsalted butter, egg, pecans

Taken from www.epicurious.com/recipes/food/views/pecan-pancakes-with-mixed-berry-compote-394175 (may not work)