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Multigrain Pancakes with Blackberry Maple Syrup

Servings pancakes

Prep Time30

Cook Time10

1 ½ cups sugar
1 ½ ounces no-cook freezer jam fruit pectin 1 package
4 cups crushed blackberries about six 6-ounce containers of fresh or three 12-ounce bags of frozen berries, thawed
5 8 ounce mason jars freezer safe
¾ cup Arrowhead Mills Organic Multigrain Pancake & Waffle Mix
1 tablespoon canola oil
½ cup milk or water plus 2 tablespoons
1 Cup maple syrup

Stir sugar and contents of pectin package in a bowl until well blended.
Add blackberries. Stir 3 minutes. Reserve ½ cup jam. Set aside.
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.
Stir pancake mix, oil and milk in a medium bowl until lumps disappear.
Cook on preheated (375°F – 400°F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry.
Heat maple syrup in a medium microwaveable bowl for 1 minute or until warmed. Stir in reserved ½ cup blackberry jam.