It was meant to be... amazingly, I had everything I needed in my kitchen to make Pecan Pancakes with Mixed Berry Compote for breakfast. The only change I made to the original recipe was to add 2 tablespoons of sugar to the dry ingredients, and after mixing I thinned the batter with a little milk. Enjoy!
Pecan Pancakes with Mixed Berry Compote
an adapted Martha Stewart recipe
• 2 cups mixed berries
• 1 tablespoon honey
• 2 teaspoons lemon zest
• 1/2 cup unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup plain yogurt
• 2 tablespoons unsalted butter, melted, plus more for the pan
• 1 large egg
• 1/2 cup pecans, chopped
• milk for thinning
1. Combine the berries and honey in a small saucepan. Bring to a boil, then reduce the heat. Simmer for about 5 minutes. Stir in the lemon zest and set aside.
2. In a large bowl, whisk together the flours, wheat germ, baking powder, baking soda, sugar, and salt. Add the chopped pecans. In another bowl, whisk together the yogurt, melted butter, and egg. Combine the dry and moist ingredients and stir just until moistened. Add milk to thin the batter if desired. I probably used about 1/2 cup milk.
3. Heat a large skillet (cast iron is my choice) over medium heat and lightly butter. Spoon batter onto hot skillet. Flip pancakes when bubbles form. Repeat with remaining pancake batter. If not serving at once, keep pancakes warm in a 200˚ F oven. Transfer pancakes to a plate and top with berry compote. Drizzle with pure maple syrup, if desired.
• 1 tablespoon honey
• 2 teaspoons lemon zest
• 1/2 cup unbleached all-purpose flour
• 1/4 cup whole wheat flour
• 1/4 cup wheat germ
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1 cup plain yogurt
• 2 tablespoons unsalted butter, melted, plus more for the pan
• 1 large egg
• 1/2 cup pecans, chopped
• milk for thinning
1. Combine the berries and honey in a small saucepan. Bring to a boil, then reduce the heat. Simmer for about 5 minutes. Stir in the lemon zest and set aside.
2. In a large bowl, whisk together the flours, wheat germ, baking powder, baking soda, sugar, and salt. Add the chopped pecans. In another bowl, whisk together the yogurt, melted butter, and egg. Combine the dry and moist ingredients and stir just until moistened. Add milk to thin the batter if desired. I probably used about 1/2 cup milk.
3. Heat a large skillet (cast iron is my choice) over medium heat and lightly butter. Spoon batter onto hot skillet. Flip pancakes when bubbles form. Repeat with remaining pancake batter. If not serving at once, keep pancakes warm in a 200˚ F oven. Transfer pancakes to a plate and top with berry compote. Drizzle with pure maple syrup, if desired.
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