Multigrain Pancakes with Blackberry Maple Syrup

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

Ingredients

• 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 Plastic Ball® (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

Directions

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.

Quick Tip:

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.