Walnut And Wheat Germ Silver-Dollar Pancakes

Categories: September 1
Yield: 1 servings

1 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 ts Sugar
1/4 c Wheat germ
1 lg Egg
1 c Buttermilk
1/4 c Walnuts
Vegetable oil for brushing
-the griddle
***FOR THE BLACKBERRY SYRUP
-(AS AN; (as an

-------------------------ACCOMPANIMENT)***, ACCOMPA-------------------------
4 c Blackberries; picked over
3/4 c Sugar
The zest of 1 lemon; removed
-in strips
; with a vegetable
; peeler
Melted butter as an
-accompaniment
Fresh blackberries for
-garnish if desired

To make the pancakes:

In a blender blend the flour, the baking soda, the salt, the sugar, the
wheat germ, the egg, and the buttermilk for 15 seconds and scrape down the
sides. Add the walnuts and blend the batter until the walnuts are just
chopped fine. The batter may be made 1 day in advance and kept covered and
chilled.

Heat a griddle over moderate heat until it is hot enough to make drops of
water scatter over its surface and brush it with some of the oil. Working
in batches, pour the batter onto the griddle in 2-inch mounds, cook the
pancakes for 1 1/2 minutes on each side, or until they are golden, and
transfer them as they are cooked to a heatproof platter, keeping them warm
in a preheated 200°F. oven. Serve the pancakes with the blackberry
syrup and the butter and garnish them with the blackberries.

To make the blackberry syrup:

In a saucepan combine the blackberries and 1 cup water, bring the water to
a boil, and simmer the berries, covered, for 10 minutes. Puree the mixture
in a blender in batches and force it through a fine sieve into a bowl,
discarding the solids. In the pan, cleaned, combine the sugar, the zest,
and 2 cups water, bring the mixture to a boil, stirring until the sugar is
dissolved, and boil it, uncovered, until it registers 220°F. on a candy
thermometer. Remove the zest with a slotted spoon, discarding it, add the
blackberry puree, and boil the syrup until it registers 210°F. Let the
syrup cool, skimming off any froth, and serve it warm or at room
temperature. The syrup keeps, covered and chilled, for 6 weeks. Makes about
2 cups.

Makes about 4 dozen 2-inch pancakes.

Gourmet September 1990

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