[Photo by Bon Appetit] Eat This. After a busy night out in the Hamptons, it is understandable if you wake up a little late and realize you may have missed the time frame "designated" for breakfast. However, that was why brunch was invented. So while you are lounging poolside, hopefully not nursing a bad hangover, you can enjoy this recipe for Whole Grain Pancakes with Wild Blueberry-Maple Syrup... Since blueberries are in high season, why not take advantage now and use them while they are most readily available and sweetest. Ingredients and directions, courtesy of Bon Appetit, below:INGREDIENTS: 1 c. plus 2 tablespoons maple syrup 1 c. frozen wild blueberries 2 c. whole grain complete pancake and waffle mix 2 c. buttermilk 6 tbs. wheat germ 2 tbs. vanilla extract 2 tsp. ground cinnamon 2 tbs. (1/4 stick) butter
DIRECTIONS: 1. Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm. 2. Meanwhile, combine pancake mix, buttermilk, wheat germ, vanilla extract, cinnamon, and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick). 3. Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. 4. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. 5. Cook pancakes until brown and cooked through, about 2 minutes per side. 6. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup. *If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.