Buttermilk Breakfast Dumplings

This is a slightly different breakfast dish, something like I've never made before. I just sort of came up with it on the fly yesterday morning. It is quick and easy to do, and quite tasty. Flavors could definitely be played with in this dish, and these could be served for a sweet or savory breakfast. 

Buttermilk Breakfast Dumplings
1/3 cup whole wheat flour
1-3 teaspoons wheat germ or ground flaxseed (optional)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/3 cup plain Greek yogurt
1 Tablespoon honey or maple syrup
1-2 Tablespoons buttermilk, soured milk, or milk

Heat a small greased frying pan over medium heat.
In a small bowl, mix together the dry ingredients. Stir in the wet ingredients. Dough should have no dry flour remaining, but should be thick and sticky. It should not be so runny as to be poured, so add milk accordingly.
Drop dough by spoonfuls into the prepared pan. A small ice cream scoop works great to get uniform sizes. Cook for a few minutes on each side until they are nicely browned and crisp.
Makes about seven dumplings.

These dumplings get their buttermilk flavor from both the milk and the yogurt. Regular milk may be used, or you could just ass a little squirt of vinegar or lemon juice if desired. These have a crisp exterior and a soft, fluffy interior. They can be served in a variety of ways, and are also great for dipping into yogurt, fruit sauce, nut butters, etc. They are a great accompaniment for many breakfast items.