Ingredients

2 cups buttermilk
3 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted and cooled, plus additional melted
butter for brushing the griddle
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup wheat germ
1 teaspoon salt
2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
3 tablespoons sugar

2 cups blueberries, picked over
Blueberry Syrup, recipe follows

Directions

In a bowl whisk together the
buttermilk, the eggs, and 6 tablespoons of the butter. In a large bowl whisk together the
flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add
the buttermilk mixture, and whisk the batter until it is just combined. Heat a griddle
over moderately high heat until it is hot enough to make drops of water scatter over its
surface and brush it with some of the additional melted butter.
Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each
pancake with about 2 tablespoons of the blueberries, and cook the pancakes for 2 minutes
on each side, or until they are golden. Transfer the pancakes as they are cooked to a
heatproof platter and keep them warm in a preheated 200 degrees F. oven. Serve the
pancakes with the Blueberry Syrup.

Ingredients

Blueberry Syrup:
6 cups blueberries, picked over
3 cups sugar
1/2 lemon, zest removed in strips with a vegetable peeler
1/8 cup fresh lemon juice

Directions

In a large saucepan combine the

blueberries and 3/4 cup water, bring the mixture to a boil, and simmer it, covered, for 10
minutes. Puree the mixture in batches in a blender or food processor and force it through
a fine sieve into a bowl, discarding the solids.
In the pan, cleaned, combine the sugar, the zest, and 1 1/2 cups water, bring the mixture
to a boil, stirring until the sugar is dissolved, and boil it, uncovered, until a candy
thermometer registers 200 degrees F. Discard the zest, add the blueberry mixture, and boil
the syrup, stirring, for 1 minute. Let the syrup cool, skim off any froth, and stir in the
lemon juice. Pour the syrup into glass jars with tight-fitting lids. The syrup keeps,
covered and chilled, for 3 months. Serve the syrup warm over pancakes or ice
cream.

Ingredients

Variation: Apple Pancakes with Sauteed Apples
Pancakes:
Substitute 2 cups diced apples for blueberries
Sauteed Apples:
4 large Granny Smith or Golden Delicious apples, peeled, cored, and sliced
2 tablespoons unsalted butter
3 tablespoons sugar

1/2 teaspoon cinnamon
Fresh lemon juice

Directions

In a large heavy skillet saute the apples
in the butter over moderately high heat, stirring occasionally, for 5 minutes, or until
they are softened. Sprinkle them with the sugar and the cinnamon, and cook them over
moderate heat, stirring occasionally, for 5 to 10 minutes, or until they are tender. Stir
in lemon juice, to taste, and keep the mixture warm.