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
1 1/2 cups water
2 large eggs
*If you use liquid buttermilk, see the batter instructions below.
- Mix the dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes for the batter to thicken; thin with small amounts of water if batters becomes too thick to pour. If you use liquid buttermilk, omit the powdered buttermilk, add the water last, and only add as much water as is needed (if any) to achieve a thick consistency but one that can still be poured.
- Heat slightly oiled pan over moderately high heat until hot, but not smoking. Reduce heat to moderate. Pour 4 ladles of batter (4 pancakes) onto hot griddle to form 3 1/2"‒4" rounds.
- Cook until bubbles appear on surface and pop, edges are set, and undersides are golden, 45 seconds to 1 minute.
- Flip pancakes and cook until undersides are golden and pancakes are cooked through, 45 seconds to 1 minute more. (Lower heat if pancakes brown too much before insides are cooked through.)
- Serve with warm syrup and the 1/2 cup of reserved berries to top the pancakes.
Blackberry Syrup (makes about 1 cup)
1/4 cup sugar
1 tablespoon orange zest, chopped
1 tablespoon Grand Marnier or another orange liqueur (optional)
- Cook 2 cups of thawed blackberries (reserve ½ cup), sugar, and zest over medium heat (adding a small amount of water if needed) for about 10 minutes until the whole berries have collapsed.
- Blend the mixture briefly in a food processor, add orange liqueur, and blend briefly to a near-puree.
- Cook over low heat until thickened to desired consistency. Let cool until just warm before serving over pancakes.