Multigrain Pancakes with Blackberry Maple Syrup

Multigrain Pancakes with Blackberry Maple Syrup

Makes about six 5" pancakes, 1-1/2 cups syrup and 5 jars jam

Fluffy pancakes that are both tasty and good for you

  1. Stir sugar and contents of pectin package in a bowl until well blended.
  2. Add blackberries. Stir 3 minutes. Reserve 1/2 cup jam. Set aside.
  3. 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.
  4. Stir pancake mix, oil and milk in a medium bowl until lumps disappear.
  5. Cook on preheated (375°F - 400°F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry.
  6. 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.