Fruity Door County Buttermilk Pancakes with Homemade Syrup

Syrup

2 cups sugar

¼ cup brown sugar

1 cup water

½ teaspoon vanilla extract

½ teaspoon maple flavor

Pancakes

½-¾ cup fresh blueberries

¾ teaspoon cinnamon

2 cups flour

½ cup wheat germ, raw or toasted

1 tablespoon baking powder

¾ teaspoon baking soda

¼ cup sugar

¼ teaspoon salt

2 eggs

2 cups buttermilk, see note

2 tablespoons butter, melted

1 small banana, sliced ¼-inch thick and quartered

For the syrup: Combine sugar, brown sugar and water in saucepan. Bring to a boil over medium heat, stirring until sugar is dissolved. Cover and reduce heat to a gentle boil, cook for 10 minutes. Cool slightly and stir in vanilla and maple flavorings.

For the pancakes: Rinse blueberries and gently pat dry. Place in bowl and sprinkle with cinnamon. Gently jostle the berries until fully coated. Add more cinnamon if necessary.

Heat pancake griddle to 350 degrees.

In a medium bowl, combine flour, wheat germ, baking powder, baking soda, sugar and salt.

In separate bowl beat eggs with whisk and combine with buttermilk. Add the egg mixture to the dry ingredients and stir just until moistened. Add butter and stir just until combined. Gently fold in blueberries and bananas. Pour into 5-inch circles on griddle and cook on first side until many large bubbles appear. Flip pancakes and cook until golden brown on second side.

Makes 16 pancakes; 2¼ cups syrup.

Cook's notes: Syrup recipe can be doubled; store excess in the refrigerator. If you don't have buttermilk, pour 2 tablespoons white vinegar into measuring cup and add enough milk to measure 2 cups.

Nutrition values per pancake with 2 tablespoons syrup: 190 calories, 3 g fat (1.5 g saturated), 39 g carbohydrates, 1 g fiber, 4 g protein, 30 mg cholesterol, 240 mg sodium.