Wheatgerm Breakfast Pancakes
Wheatgerm Breakfast Pancakes
About this recipe: These delicious, wholesome pancakes are nutritious, too.
Ingredients
Serves: 12
- 2 eggs, lightly beaten
- 4 tablespoons rapeseed oil
- 450ml (16 fl oz) buttermilk
- 1 dessertspoon bicarbonate of soda
- 8 tablespoons wheatgerm
- 1/2 teaspoon salt
- 150g (5 oz) wholemeal flour
Method
Prep:10min ›
Cook:10min ›
Ready in:20min
- In a medium bowl, mix eggs with oil and buttermilk. Stir in bicarbonate of soda, wheatgerm and flour; mix until blended.
- Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 4 tablespoons for each pancake. Brown on both sides, turning once.
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Reviews (6)
Something else. I've made it with both regular eggs and just egg whites and discovered that while the original recipe is good and fluffy, the pancakes are a bit lighter when I use only egg whites. If you run out of buttermilk, this substitute works in a pinch: measure 2 Tbsp lemon into a large measuring jug, add enough milk to make it 450ml and let it sit for 5 min before using. - 07 Aug 2008
Used different ingredients. I used flax seed instead of the eggs. 1 T. ground flax + 3 T. water replaces one egg. More healthy! Thanks for the recipe! - 07 Aug 2008
Delicious!!! - 28 Mar 2012
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