Pancakes!!!

There were some berries in my fridge that were going to go bad in the next few days, and we were about to go out of town.  Rather than just eating them plain, I began pondering what to do with them...  Mmmm, syrup!  And of course, pancakes to go with!    Pancakes are great for all ages, are light and fluffy, and they are nice and soft for babies to chew on!  So here we go:

Ingredients for Syrup:
2 cups mixed berries (I used sliced strawberries, raspberries, and blueberries, or you can buy a package of frozen mixed berries)
1 tbsp sugar
1/3 cup water

Combine berries, sugar, and water in saucepan and cook on high heat until they start to boil.  Once boiling, turn heat down to medium and let simmer (stirring occasionally) until berries start to break down and sauce thickens (8 to 10 minutes).  Mash the berries a bit for a chunkier consistency unless you want it smooth, where you would then puree.  Serve warm over pancakes or cool and refrigerate for later use.

Note:  Not only is this great on pancakes, but would be fantastic over vanilla frozen yogurt or ice cream!

Ingredients for Pancakes:
1 1/4 cup whole wheat flour
3/4 cup unbleached all purpose flour
3 tbsp sugar
4 tsp baking powder
3/4 tsp kosher salt
2 cups whole milk (can use soy or rice milk)
2 large eggs
1 1/2 tsp vanilla extract
1/4 cup (1/2 stick) unsalted, melted butter, plus more for griddle

Whisk dry ingredients in a large bowl.  Mix milk, eggs, and vanilla in smaller bowl, then whisk in butter.  Mix wet ingredients into dry ingredients.  Heat griddle or skillet to medium heat.  Brush griddle/skillet with a small dab of butter.  Place 1/4 cup of batter onto griddle/skillet for about 2 minutes per side for each pancake.  You can keep them warm by placing them on a baking sheet in an oven preheated to 250 degrees, while making the rest.  Serve with syrup!  Makes about 16 pancakes.  For the babies, break into bite size pieces.