Name: Whole-Wheat Pancakes with Blackberry Syrup
Cook time: 45 min
Total time: 45 min
Yield: Makes 4 to 6 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)

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Whole-Wheat Pancakes with Blackberry SyrupRomulo Yanes

These hearty, highly addictive pancakes are an ideal start to an active day. For easier outdoor cooking, mix the dry ingredients before you leave.

Cooks' note:

Dry ingredients can be whisked together and stored in a sealed plastic bag at room temperature up to 2 weeks. Shake or stir before using.

Recipe notes

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