Multigrain Pancakes with Blackberry Maple Syrup

    • Fluffy pancakes that are both tasty and good for you
      • Yield:
      • Makes about six 5
      • 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.