WHOLE-WHEAT PANCAKES WITH BLACKBERRY SYRUP
Categories Egg Breakfast Brunch Kid-Friendly Quick & Easy Mother's Day Blackberry Cornmeal Maple Syrup Whole Wheat Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 14
Steps:
- Make batter:
- 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.
- 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.
- 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 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.
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Musa Mohamed
[email protected]These pancakes were delicious! The blackberry syrup was the perfect finishing touch. I'll definitely be making these again.
Epu Ahmed
[email protected]These pancakes were a bit too dense for my liking. I think I'll try a different recipe next time.
Ichchha Praja
[email protected]I love the combination of whole wheat flour and blackberries. These pancakes were a delicious and healthy way to start my day.
Achintha Ashmal
[email protected]These pancakes were a nice change from my usual breakfast routine. I'll definitely be making them again.
Deepu Bhagu
[email protected]These pancakes were a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Prissy
[email protected]I've never made pancakes before, but these were so easy to follow. They turned out perfect!
Nimacan Adan
[email protected]These pancakes were a great way to use up some leftover blackberries. The syrup was delicious and the pancakes were fluffy and light.
Chuene Kobo
[email protected]I made these pancakes for my kids and they loved them! They said they were the best pancakes they've ever had.
Bilal Amjad
[email protected]These pancakes were a bit bland for my taste. I think I'll add some spices next time.
Keathwyn Afrika
[email protected]I'm not usually a fan of whole wheat pancakes, but these were really good. The blackberry syrup really made them.
Akeem Kolawole Oyeyemi
[email protected]These pancakes were the perfect way to start my day. They were fluffy, flavorful, and the blackberry syrup was the perfect finishing touch.
Fdrag Gamer
[email protected]I followed the recipe exactly, but my pancakes turned out dry and crumbly. Not sure what went wrong.
Lean Bougouneau
[email protected]These pancakes were easy to make and tasted great. I'll definitely be making them again.
Blue Panda3
[email protected]I loved the combination of the whole wheat flour and the blackberry syrup. It was a unique and delicious take on a classic breakfast dish.
Penelope
[email protected]These pancakes were a bit too dense for my taste, but the flavor was good.
MD MOSAROP
[email protected]I've made these pancakes several times now, and they're always a success. They're light and fluffy, and the blackberry syrup is delicious.
Borodband Zone
[email protected]These pancakes were a hit with my family! The blackberry syrup was the perfect topping, and the whole wheat flour gave them a hearty flavor.