Whole-Wheat Pancakes With Blackberry Syrup Recipe

Name: Whole-Wheat Pancakes With Blackberry Syrup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups whole-wheat flour; 1/3 cup cornmeal; 6 tablespoons dried powdered buttermilk (cultured buttermilk blend); 1 tablespoon sugar; 2 teaspoons baking powder; 3/4 teaspoon baking soda; 3/4 teaspoon salt; 1 1/2 cups water; 2 large eggs; 1/4 cup vegetable oil plus additional for brushing griddle; 1 cup pure maple syrup; 2 cups blackberries (8 1/2 oz)

Servings: persons

1 1/4 cups whole-wheat flour
1/3 cup cornmeal
6 tablespoons dried powdered buttermilk (cultured buttermilk blend)
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups water
2 large eggs
1/4 cup vegetable oil plus additional for brushing griddle
1 cup pure maple syrup
2 cups blackberries (8 1/2 oz)

1
Whisk together dry ingredients in a bowl, then add water, eggs, and oil and whisk until smooth. Let stand 5 minutes (batter will thicken). If batter is too thick to pour easily (whole-wheat flours vary in how much liquid they absorb), thin with additional water, 1 tablespoon at a time.
2
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
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 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 metal spatula 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.) Transfer pancakes to plates and brush griddle with oil between batches. Serve with warm syrup.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups whole-wheat flour, 1/3 cup cornmeal, 6 tablespoons dried powdered buttermilk (cultured buttermilk blend), 1 tablespoon sugar, and more.

Yes, Whole-Wheat Pancakes With Blackberry Syrup falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole-Wheat Pancakes With Blackberry Syrup

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