Multigrain Pancakes with Blackberry Maple Syrup
Fluffy pancakes that are both tasty and good for you
- 1-1/2 cups sugar
- 1 1.59-oz pkg Ball® Simple Creations® No Cook Freezer Jam Fruit Pectin
- 4 cups crushed blackberries (about six 6-oz containers fresh or three 12-oz bags frozen blackberries, thawed)
- 5 Ball® Plastic (8oz) Freezer Jars
- 3/4 cup Arrowhead Mills® Multigrain Pancake & Waffle Mix
- 1 Tablespoon Spectrum® Canola Oil
- 1/2 cup plus 2 Tablespoon milk, WestSoy® Soymilk or Rice Dream® Rice Milk or water
- 1 cup maple syrup
- Stir sugar and contents of pectin package in a bowl until well blended.
- Add blackberries. Stir 3 minutes. Reserve 1/2 cup jam. Set aside.
- Ladle remaining jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.
- Stir pancake mix, oil and milk in a medium bowl until lumps disappear.
- Cook on preheated (375°F - 400°F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry.
- Heat maple syrup in a medium microwaveable bowl for 1 minute or until warmed. Stir in reserved 1/2 cup blackberry jam.
For best results when using frozen blackberries, place in a glass bowl and cover with plastic wrap. Thaw in the refrigerator until soft enough to crush with a potato masher. Some ice crystals will remain.
For thicker pancakes, use less liquid. For thinner pancakes, use more liquid.