Summer Journal: Week 10, plus Multigrain Pancakes + Huckleberry Syrup

On Saturday, all the freshmen moved into their dorms at my university, so the weekend and the week leading up to it was all about Whitworth. Now that I work in marketing, this weekend was way more fun for me than it was when I was a fundraiser. We're talking photo booths, hashtagging, and honing in on those special moments that happen when you arrive at college. It was fun, but on Sunday morning I slept a solid stretch until 9 a.m. That never happens. It felt really great to sleep that long. 

However, again, though the week was fun-filled and varied, I only managed to capture a few personal photos. 

On Wednesday I was invited to a Pink Papaya party, hosted at a home on Greenbluff that has this view. Incredible.

This is my campus. These are the flower balls (as students call them) that line the walkways this time of year. It's stunning.

This is McMillan Hall, the oldest building on campus. In the beginning, it housed classes, the library, chemistry labs, chapel, and student residences. It's a charming place. As long as I've been here, it's been a men's dorm.

Sunday morning featured a humble pancake feast. These are multigrain pancakes with huckleberry syrup. Since I have nothing else for you in the photo category, I'll share the recipe.

Multigrain pancakes for 2
1 egg
1/2 c. plain Greek yogurt
1-2 T. milk
Generous 1 T. butter, melted
1/4 tsp. vanilla
1/4 c. whole wheat flour
1/4 c. all purpose flour
2 T. spelt, barley or rye flour
1 T. sugar
2 tsp. baking powder
1/4 tsp. salt

Make some huckleberry syrup first (recipe below). Whisk egg and yogurt together; add the milk to thin it out a bit. Add the butter and vanilla. Mix the dry ingredients together and add them to the wet, just until combined.

Heat a griddle or pan over medium. If you're not using a nonstick surface, butter it. Spoon scant 1/4 c. of the batter onto the the griddle. It's a thick batter, so you may need to flatten things a bit, and make sure you leave an inch of space between each pancake. Feel free to sprinkle delicious berries or bananas or chocolate chips over these. Cook 3-4 minutes on side 1, or until golden brown. Flip carefully and cook another couple minutes until a beautiful shade of gold.

Keep them in a warm oven if necessary, or serve immediately with huckleberry syrup.

Huckleberry syrup
1 c. fresh huckleberries
1/2 c. water
1/4 c. sugar
1 1/2 tsp. cornstarch mixed with 1 1/2 tsp. water
juice and zest of 1/2 lemon

Combine berries, water and sugar in a saucepan over medium heat until the sugar is mostly dissolved. Add the cornstarch mixed with water and bring everything to a boil, then reduce to a simmer for 5 minutes. Remove from heat to thicken for 10 minutes.