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Bursting with berry-rich flavor, these fluffy flapjacks are perfectly complemented by a quick-fix blackberry syrup. Fix a big batch on the weekend, then freeze individual pancakes for quickly warmed breakfasts all week long.

Recipe by Tieghan Gerard

Ingredients

Blackberry Syrup

1/3

cup cold water

1

tablespoon cornstarch

2 1/4

cups fresh or frozen (thawed) blackberries

1/4

cup sugar

2

tablespoons real maple syrup

1

teaspoon vanilla

Pancakes

2

cups Original Bisquick™ mix

1

cup buttermilk

2

eggs

1

teaspoon vanilla

1/2

to 3/4 cup fresh or frozen (thawed) blackberries, lightly mashed

Directions

1 In 2-quart saucepan, beat cold water and cornstarch with whisk until cornstarch is dissolved. Add the 2 1/4 cups blackberries, the sugar, maple syrup and vanilla. Heat to boiling over medium-high heat, stirring frequently and breaking up blackberries with a fork until mashed. Reduce heat; simmer 5 to 10 minutes. Remove from heat; set aside. The mixture will thicken slightly as it cools.

2 In medium bowl, place Bisquick mix; add buttermilk, eggs and vanilla. Mix until just combined, being careful not to overmix. Stir in the mashed blackberries. Let stand 5 minutes.

3 Heat 10-inch skillet or griddle over medium heat (grease if necessary). Spoon batter into 1/4 cup rounds, and cook until bubbles form on top, 2 to 3 minutes. Turn; cook a minute or two longer. Repeat with remaining batter. Serve hot with blackberry syrup.