Whole-Wheat Pancakes with Blackberry Syrup
Whole-Wheat Pancakes with Blackberry Syrup might be just the morn meal you are searching for. One portion of this dish contains about 9g of protein, 12g of fat, and a total of 413 calories. This recipe serves 6. This recipe covers 17% of your daily requirements of vitamins and minerals. It is a good option if you're following a vegetarian diet. A mixture of baking powder, sugar, eggs, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 45 minutes.
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.
Bring syrup with blackberries to a boil in a 1-quart saucepan over moderate heat, then boil, uncovered, stirring occasionally, 3 minutes.
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.
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.