Multi-Grain Pancakes with Blueberry Syrup
There’s no better start to a cold winter’s day than a hearty pancake breakfast!
Make ‘em with multi whole-grains, top ‘em with organic blackberry syrup, and you’ve got a tasty, and healthy morning recharger to relish.
Blackberries feature an earthy, wine-like flavor, which is why they’re called the “cabernet” of berries.
Blackberries rank even higher than blueberries, raspberries, and strawberries on the antioxidant-capacity scale.
And this sweet, dark-purple fruit offers an abundance of fiber, vitamin C, vitamin K, folic acid (a B vitamin), and manganese.
This blackberry syrup recipe includes a little orange zest, and an optional splash of orange syrup or liqueur.
Multi-Grain Pancakes with Blackberry Syrup
Makes about 8 pancakes
1 1/4 cups whole-wheat flour
1/3 cup cornmeal
6 tablespoons dried powdered buttermilk or 1 1/2 cup liquid buttermilk*
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon sea salt
1 1/2 cups water
2 large eggs
*If you use liquid buttermilk, see the batter instructions below.
Blackberry Syrup (makes about 1 cup)
2 1/2 cups organic blackberries, thawed
1/4 cup sugar
1 tablespoon orange zest, chopped
1 tablespoon Grand Marnier or another orange liqueur (optional)
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