- 1 cup all-purpose flour
- 1/2 cup Kretschmer® wheat germ, any flavor
- 1 tablespoon sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt (optional)
- 1 1/2 cups skim milk
- 1/4 cup egg substitute
- 2 tablespoons vegetable oil
- 1/2 cup reduced calorie pancake syrup
- 2 cups fresh blueberries, raspberries or blackberries
- Heat nonstick skillet or griddle over medium heat or electric griddle to 375 degrees F. Skillet is ready when drops of water sizzle, then evaporate.
- For pancakes, combine first five ingredients in large bowl. Add combined milk, egg substitute and oil; mix just until dry ingredients are moistened. Batter may have small lumps which will disappear during cooking.
- Pour about 1/4 cup batter for each pancake onto skillet. Turn when tops of pancakes bubble and edges appear cooked. Turn only once.
- Combine syrup and fruit in small saucepan. Bring to a boil. Remove from heat; serve fruit mixture over pancakes. Sprinkle pancakes with additional wheat germ, if desired.