Wheat Germ Pancakes

(4 servings)

  • 1 cup white flour
  • 1 and 1/4 cups low-fat milk
  • 1/2 cup wheat germ
  • 1/2 cup low-fat cottage cheese
  • 2 Tablespoons Honey
  • 2 Tablespoons canola oil
  • 1 Tablespoon sugar
  • 2 and 1/2 teaspoons baking powder
In a large non-stick fry pan at medium-low heat, heat the honey until watery. Add wheat germ and stir. Raise heat to medium-high heat and toast wheat germ until golden brown with a nutty aroma. Set aside and allow to cool.

In a large bowl, sift together the flour, baking powder and sugar. Add wheat germ and stir.

In a seperate bowl, combine the milk and oil.

Add wet ingredients to dry ingredients and stir until just moistened.

Stir in cottage cheese until mixture is slightly lumpy.

Dollop batter in 1/4 cup amounts to make pancakes. Cook until small bubbles appear - about 2 or 3 minutes. Flip and cook until other side is golden brown - about 2 more minutes.

Serve with butter and warm maple syrup.

Wheat germ is the embryo of the wheat kernel that is removed during the refining of whole wheat grains to white flour. It's packed with important B vitamins, such as folate, thiamin, and vitamin B6, and the minerals zinc, magnesium, and manganese.

Mr Breakfast would like to thank Heather_S for this recipe.

Recipe number 1652. Submitted 2/21/2006.