Unconventional supper? How about if I told you I made these hotcakes with Brown Basmati Pudding with coconut, cardamom and ginger to go with it. What can I say? I was having one of those days. Cam was in the middle of working night shifts, my house looked ransacked and all I wanted was breakfast for supper. It could have only been better with my go to comfort food, hashbrowns.

Thanks Rebar Cookbook for this great recipe. You’re always there when I need you.

Whole Wheat Hotcakes with wheatgerm and buttermilk

Whole Wheat Hotcakes with wheatgerm and buttermilk

  • 1 cup Whole Wheat Flour
  • 1 cup All Purpose Flour
  • 1/2 cup Wheat Germ
  • 2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Eggs
  • 3 cups Buttermilk
  • 2 tbsp Butter, melted
  • 1 tsp Vanilla
  1. In a large bowl, whisk together flours, wheat germ, baking powder, baking soda and salt.
  2. In a small bowl lightly whisk eggs, buttermilk, butter and vanilla.
  3. Add wet to dry and combine. Don’t overmix! Let batter sit for a few minutes before making the hot cakes.

Consider adding any of the following to make the hot cakes more interesting:

  • raspberries, orange zest
  • grated fresh apple, ground cardamon
  • banana slices, nutmeg, pecans
  • pumpkin puree, cinnamon, freshly grated ginger
  • fresh peach slices, nutmeg, flax seed meal
  • blackberries, lemon zest

One Response to Whole Wheat Hotcakes with wheatgerm and buttermilk

  1. Shannon says:

    My kids made a very similar version to these (minus the all purpose flour and wheat germ) yesterday morning for breakfast. They have been on a -read the recipe (or listen to mom tell it to us) -make it ALL BY OURSELVES-kick for the last week. Their hotcakes turned out better than when I make them I think (and so do they) I personally think buttermilk pancakes are AMAZING, and will take your advice on serving with pumpkin, ginger and and cinnamon!

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