Raspberry Almond Wheat Pancake
1 1/4c. wheat flour
3t. baking powder
1t. honey
1/2t. salt
1 1/4c. milk
3T. oil
1 egg lightly beaten
1/2c. Raspberries fresh or frozen
Mix all the ingredients together just till combined. Pour by 1/4c. onto a greased hot griddle. Cook till bubbles are popping, and edges are firming up. Sprinkle with a few slivered almonds. Flip and cook other side. Serve with extra raspberries, a sprinkle of almonds. And of course don't forget that wonderful syrup!
Yields 4 servings
Pomegranate Syrup
1/2c. sugar
1T. cornstarch
1/8t. cinnamon, cloves, nutmeg and salt
1c. pomegranate juice
1T. butter
Heat all the ingredients in a sauce pan till heated through and thickened a little.
