Not too long ago I was contacted by Ryan of POM Wonderful wondering if I would be interested in a case of their Blueberry POM Wonderful juice*. Well, of course! The box arrived last week and I knew one thing I wanted to do was make a syrup with it. Hmm. I wonder how he knew I loved Blueberry? ;o)
From my many breakfast (and pancake posts) I am sure you realize by now that we are pancake people when the weekend arrives. I’m not as plain Joe as Grumpy is though. I like my food on the “fancier” side. lol I like plan Jane too, but I like to doctor things up often also!
Cinnamon Flavored Pancakes with POM Wonderful Blueberry Syrup and Mangos
1-1/2 cup all-purpose flour
1 tablespoon sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 ounce uncooked Cream of Wheat
1 cups milk
1 tablespoon canola oil
1/2 teaspoon vanilla extract
1 large egg
1 mango, peeled and diced
POM Blueberry Syrup
1/2 cup POM Wonderful Blueberry juice
1/2 cup pure maple syrup
2 tablespoons POM Wonderful Blueberry juice
2 teaspoons cornstarch
To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through cream of wheat) in a large bowl; stir with a whisk. Combine milk, oil, vanilla, and egg; add to flour mixture, stirring until smooth.
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes topped with mango..
*I received 1 case of POM Blueberry Wonderful juice to sample and experiment with. In no way, shape, or form was I “required” to post about this product.