Whole Wheat Pancakes with Blackberry Syrup
Joan
ingredients
- 1 1/4 cup whole-wheat flour
- 1/3 cup cornmeal
- 6 tbls dried powdered buttermilk (cultured buttermilk blend)
- 1 tbls sugar
- 2 tsp baking pwder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups water
- 2 large eggs
- 1/4 cups vegetable oil plus additional for brushing griddle
- for syrup: 1 cup pure maple syrup
- 2 cups blackberries (8 1/2 oz)
directions
- 1
Batter- Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk untl smooth. Let stand 5 minutes (Batter will thicken). If batter is too thick to pour easily, thin with additional water, 1 tablespoon at a time.
- 2
Make Syrup while batter stands – Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes. Remove from heat.
- 3
Make pancakes – Brush a griddle or 12-inch skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake (a heaping large serving spoon works well) onto a hot griddle to form 3 to 3 1/2 inch rounds. Cook until bubbles appear on surface and pop, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a spatula and cook until undersides are golden and pancakes are cooked through.
Source: Joan
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