Pecan Pancakes With Mixed Berry Compote Recipes

MIXED BERRY COMPOTE

Steps:

• Add all of the ingredients to a small saucepan. Bring to a simmer and cook for 10 minutes or until thickened, stirring occasionally. Mash up the fruit as your stirring with the back of your spoon.
• Mash up the fruit as your stirring with the back of your spoon. Serve with french toast, cheesecake, pancakes, ice cream, yogurt, toast or waffles.

PECAN PANCAKES WITH MIXED BERRY COMPOTE

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