Multigrain Pancakes with Blackberry Maple Syrup

    • Fluffy pancakes that are both tasty and good for you.
      • Yield:
      • 5 - 6 pancakes
      • Ingredients:
        • 1½ Cups sugar
        • 1 1.59-ounce package no-cook freezer jam fruit pectin
        • 4 Cups crushed blackberries (about six 6-ounce containers fresh or three 12-ounce bags frozen blackberries, thawed)
        • 5 8-ounce freezer jars (mason)
        • ¾ Cup Arrowhead Mills® Multigrain Pancake & Waffle Mix
        • 1 Tablespoon canola oil
        • ½ Cup plus 2 tablespoons milk, soy milk, 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 ½ 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 ½ cup blackberry jam.