Whip up a batch of these pancakes (from Kretschmer Wheat Germ) on a lazy weekend morning or even on a school day! Use fresh fruit in season, but frozen fruit works just fine, too. Instead of serving with standard syrup,make an easy fruit jelly syrup to drizzle on top.
In medium bowl, mix together the pancake mix, walnuts, wheat germ, and cinnamon.
In a small bowl, whisk together the egg and milk; add to the dry ingredients, stirring until combined. Stir in the blueberries.
Heat a large nonstick pan over high heat. Add ½ teaspoon of the oil. Once the oil is hot, pour about ¼ cup of the batter into the pan. Then pour another ¼ cup of the batter into the pan, allowing space between each pancake. Add two more pancakes if there is enough room in the pan and cook until pancakes are crispy but not burned on one side, about 1½ minutes. (You may need to adjust the heat so the pancakes cook properly.) Flip the pancakes and cook for another 1½ minutes until the pancakes are no longer raw on the inside.
Repeat after adding the remaining ½ teaspoon oil. Let the pan get hot and pour out ¼ cup of batter to make the rest of the pancakes.
While the pancakes are cooking, place the fruit jelly in a microwave-safe bowl and heat on high until the jelly is completely melted, about 30 seconds. (Times may vary depending on your microwave. If you do not have a microwave, place the jelly in a small pan on the stove and heat until liquid, 3 to 5 minutes on medium-low heat.)
Serve pancakes with the warm jelly sauce divided evenly on top of the pancakes.