Instructions

1. For the Sauce:
2. In a medium saucepan mix the berries, sugar, and lemon juice.
3. Heat over medium heat, stirring constantly, until it comes to a boil. The sauce will thicken as it stands.
4. For the Pancakes:
5. Preheat the oven to 200°F.
6. Mix the flour, wheat germ, sugar, baking powder, baking soda, and salt in a large bowl.
7. Mix the buttermilk, oil, and egg yolks in a cup.
8. Beat the egg whites to stiff peaks, using an electric mixer.
9. Mix the yolk mixture into the dry ingredients just until moistened, then fold in the whites.
10. Heat a nonstick skillet or griddle over medium heat until hot. Lightly grease the griddle with spray vegetable oil or butter, and then drop ⅓-cup portions of batter on the griddle, spreading them a bit if thick.
11. Drop fruit onto the pancakes, and press it down. Reduce the heat to medium-low. Cook until bubbly, turn, and cook for a couple minutes more.
12. Transfer to an oven-safe platter and hold in the oven until all of the pancakes are done. Serve the pancakes topped with yogurt and the blueberry sauce.

• Recipe Type : Breakfast
• Ingredient : Wheat Flour