Multigrain Pancakes with Blackberry Maple Syrup – Arrowhead Mills

Recipes

Multigrain Pancakes with Blackberry Maple Syrup

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