Blueberry Wheat Germ Pancakes with Lemon Curd

Are you sick of pancake recipes yet?  I hope not, because I've got another one coming at you again today!  I must seem obsessed with pancakes lately, and maybe I am.  They make for such a homey breakfast and with some tweaks can be a really healthy and hearty way to start your day.  I usually make a big batch on the weekends and we reheat the leftovers on busy weekday mornings. 

Shall we take a walk down pancake memory lane?  There have been the blueberry chocolate chip quinoa pancakes, the multigrain buttermilk pancakes, and the banana coconut oat pancakes.  I played around a little with my base buttermilk recipe here and added a hearty dose of wheat germ, which is a good source of folic acid, dietary fiber, magnesium, zinc, and vitamin E.

You can use frozen blueberries but I really like the tartness that fresh ones add.  Frozen just don't have the same zing.

You can certainly make your own lemon curd but for a quick-ish breakfast I keep a jar of store-bought on hand in the fridge.  I like Thursday Cottage Handmade Lemon Curd (I get it at Whole Foods with the jams).  Blueberry and lemon is such a classic flavor combination and it really shines here.

Blueberry Wheat Germ Pancakes with Lemon Curd
Ingredients - makes about 20 three-inch diameter pancakes
2 eggs
2 c. buttermilk
1/4 c. grapeseed oil
2 tbsp. sugar
1 c. whole wheat flour
1 c. all purpose flour
1/2 c. wheat germ
1 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
1 pint fresh blueberries
jar of lemon curd

Heat a nonstick griddle over medium heat.  Preheat oven to 170º.

Whisk eggs, buttermilk, oil, and sugar in a small bowl.

In a large bowl, whisk the flours, wheat germ, salt, baking powder, and baking soda.  Add the blueberries and gently toss to coat.

Pour the wet ingredients over the dry and fold together with a rubber spatula just until the flour is evenly moistened.  The batter should be quite lumpy (this is what gives you fluffy pancakes).

Spoon the batter into the pan - I use a gravy ladle for each scoop and can fit four pancakes in the pan at a time.  Cook until golden on the bottom and little bubbles form on the top.  Flip and cook another minute or two until the pancakes are cooked through.  Remove to an oven-safe platter and place in the warm oven.  Continue until you've used all the batter.

Right before serving, put the jar of lemon curd in the microwave for 30-60 seconds, until it's a pourable consistency.  Top the pancakes with the lemon curd as you would maple syrup and eat!

Click here for a printable recipe.