Whole Wheat Pancakes with Pomegranate Syrup

I love pancakes for breakfast!  This recipe is perfect for 2 hungry people.  Works great for my husband and I.  I love the whole wheat flour as well.  It just makes me feel better eating pancakes.  Earlier last week I bought a pomegranate - they are perfect this time of the year!  This one was pretty bitter though and not edible just plain.  So I did what I usually do with fruit that's not awesome - I made a reduction with some much needed sugar.  Together, it turned out to be a great breakfast.

Whole Wheat Pancakes

1 cup milk

1 tbsp vinegar or lemon juice

1 cup whole wheat flour

2 tbsp sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

2 tbsp melted butter

vanilla

Combine milk and vinegar/lemon juice and set aside while you make the rest of the recipe.  In a mixing bowl combine dry ingredients.  Pre-heat skillet or griddle.  When ready mix in milk (which is sour and lumpy now), egg, vanilla.  Mix slightly and stir in melted butter and vanilla.  

Pomegranate Syrup (enough for 2 generous servings)

1 pomegranate

3 tsp sugar (to taste)

1 tsp water

Boil pomegranate seeds with water and sugar until the seeds have popped and the juice is released - approximately 15 min.  I used a strainer to remove the seeds from the juice and pulp mixture.  Let cool slightly.

(pancake recipe adapted from www.fifteenspatulas.com)