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.