While focusing more attention on healthy eating cookbooks lately, I hadn't baked much for a few weeks. That will change, of course, when my birthday rolls around next week. In the meantime, since not much baking has been happening, the thought of making pancakes was very appealing. As I pulled out the griddle, I realized it had been years since I last made pancakes. I don’t know how that happened. I guess I get easily distracted by scones, muffins, popovers, and every other baked good that adds a sweet component to a big breakfast or brunch meal, and I just overlooked pancakes for far too long. They are best when just made, but you can stow them in a warm oven while readying the rest of the morning meal. And, in this case, the berry compote for topping the pancakes can easily be made in advance. This recipe is one more from the breakfast chapter of Power Foods, and the intro touts the antioxidant properties of both the pancakes and the topping with ingredients like wheat germ, pecans, and berries.
The berry compote can simmer away while the pancakes are made, or it can be made in advance and then re-warmed for serving. Since berries aren’t in season just yet, I used a bag of frozen, mixed berries. The berries were combined with honey and lemon zest and left to simmer until thickened. For the pancakes, all purpose and whole wheat flours were whisked together with wheat germ, baking powder, baking soda, and salt. Separately, yogurt, melted butter, and an egg were combined and then added to the dry ingredients. Chopped pecans were added as well, and everything was mixed until just moistened. The batter was spooned onto a hot griddle brushed with melted butter, and this is a thick batter that needs some help in spreading. It requires some pushing with the back of a spoon to flatten into a cake. Then, they take only a few minutes of browning on each side.
I realized I kind of like flipping pancakes. I’d missed it. The batter sizzles on the griddle on the first side and then again after the flip. These were hearty, little pancakes with good, nutty flavor. And, the berry compote topping was sweet, tart, and just the right embellishment. I have a feeling I’ll be making pancakes more frequently now.