Recipe - Walnut And Wheat Germ Silver-Dollar Pancakes

1 cup Allpurpose flour
1 teaspoon Baking soda
One half teaspoon Salt
1 teaspoon Sugar
One fourth cup Wheat germ
1 lg Egg
1 cup Buttermilk
One fourth cup Walnuts
Vegetable oil for brushing
the griddle
***FOR THE BLACKBERRY SYRUP
(AS AN; (as an

ACCOMPANIMENT)***, ACCOMPA
4 cup Blackberries; picked over
Three fourths cup 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 2inch mounds, cook the
pancakes for 1 One half 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 2inch pancakes.

Gourmet September 1990

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