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Whole-Wheat Pancakes with Blackberry Syrup

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Whole-Wheat Pancakes with Blackberry Syrup

Whole-Wheat Pancakes with Blackberry Syrup

amanda

Equipment

  • - KitchenAid Stand Mixer with Attachments (2qt)

  • - Electric Hand Mixer

  • - Nonstick Skillet

  • - Silicone Spatula

  • - Precision Digital Scale

  • - Candy Thermometer

  • - Glass Mixing Bowls

  • - Silicone Baking Mats

  • - Measuring Cup with Marks

  • - Handhran Mixer with Dough Attachment

  • - Food Processor

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)

Instructions

1

Instruction 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

Instruction 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

Instruction 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.
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