Whole-Wheat Buttermilk Pancakes with Cranberry Syrup

Ingredients

• 1 cup Whole-wheat flour
• 1/4 cup All purpose flour
• 1/4 cup Corn meal
• 1 teaspoon Baking powder
• 1/2 teaspoon Salt
• 1/4 teaspoon Baking soda
• 1 1/2 cups Buttermilk (or 4 t. lemon juice and enough milk for 1 1/2 c. standing 5 min.)
• 2 large Eggs lightly beaten
• 2 tablespoon Honey
• 1 1/2 cups Maple Syrup
• 1/2 cup Fresh or frozen cranberries

Instructions

1. 1. Preheat griddle.
2. 2. Combine dry ingredients in a large bowl; combine wet ingredients in a medium bowl. Pour wet ingredients into the large bowl and stir until blended. It’’s all right to have a few lumps.
3. 3. Pour about ? cup batter onto griddle. Cook until golden brown. Repeat with remaining batter.
4. 4. Combine syrup and cranberries in a small saucepan. Cook over medium-high heat, stirring occasionally, until bubbly and most cranberries are popped. Serve pancakes with syrup.