Peacan Pancakes With Mixed Berry Compote Recipes

PECAN PANCAKES WITH MIXED BERRY COMPOTE

Pecan Pancakes with Mixed Berry Compote image

Categories Berry Breakfast Side Low Fat Pecan Simmer Boil

Yield serves 4

Number Of Ingredients 13

Ingredients

2 cups (12 ounces) mixed fresh or frozen berries (thawed)
1 tablespoon honey
1 teaspoon finely grated lemon zest
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 cup toasted wheat germ
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted, plus more for pan
1 large egg
1/2 cup pecans, coarsely chopped

Steps:

In a small saucepan, bring berries, honey, and lemon zest to a boil. Reduce heat to a simmer and cook, stirring occasionally, until thickened, 7 to 8 minutes. Transfer to a bowl.
Preheat oven to 200°F. Whisk together flours, wheat germ, baking powder, baking soda, and salt. In another bowl, whisk together yogurt, melted butter, and egg; add flour mixture and pecans and whisk until just moistened (batter should be slightly lumpy; do not overmix).
Heat a griddle or large skillet over medium. Lightly coat griddle with butter. Working in batches, add 1/4 cup batter per pancake, using the back of a spoon to spread to about 4 inches in diameter. Cook until bubbles appear on surface and start to burst, 1 to 3 minutes. Flip with a thin spatula, and cook until lightly browned on the other side, 1 to 2 minutes more. Transfer to a baking sheet and keep warm in the oven while you make more pancakes with remaining batter. Serve warm, topped with berry mixture.
nutrition information
(Per Serving)
Calories: 368
Saturated Fat: 6g
Unsaturated Fat: 13g
Cholesterol: 72mg
Carbohydrates: 40g
Protein: 12g
Sodium: 566mg
Fiber: 6g

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