Multigrain Pancakes with Blackberry Maple Syrup

From ARROWHEAD MILLS

Makes 5 – 6 pancakes

Fluffy pancakes that are both tasty and good for you. A great choice fro Christmas breakfast!

INGREDIENTS

1 1/2 cups sugar

1 1.59-ounce package no-cook freezer jam fruit pectin

4 cups crushed blackberries (about six 6-ounce containers fresh or three 12-ounce bags frozen blackberries, thawed)

5 8-ounce freezer jars (mason)

3/4 Cup ARROWHEAD MILLS Multigrain Pancake & Waffle Mix

1 tablespoon canola oiL

1/2 cup plus 2 tablespoons milk, soy milk, rice milk or water

1 cup maple syrup

DIRECTIONS

1.Stir sugar and contents of pectin package in a bowl until well blended.

2.Add blackberries. Stir 3 minutes. Reserve 1/2 cup jam; set aside.

3.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.

4.Stir pancake mix, oil, and milk in a medium bowl until lumps disappear.

5.Cook on preheated (375°F – 400°F) lightly oiled griddle or pan, turning when bubbles form on surface and edges begin to dry.

6.Heat maple syrup in a medium microwaveable bowl for 1 minute, or until warmed. Stir in reserved 1/2 cup blackberry jam.

Find this recipe and more holiday treats at arrowheadmills.com