PEACH MELBA PANCAKES

2 eggs
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1/4 cup canola or soybean oil
1/2 cup chopped canned (drained) or frozen (thawed and drained) sliced peaches
1/2 cup fresh or frozen (thawed and well drained) raspberries
Additional peaches and raspberries, if desired
Raspberry syrup, if desired

1. Heat griddle to 375 degrees F or heat 10-inch skillet over medium heat; grease with shortening if necessary (or spray with cooking spray before heating).

2. Beat eggs in medium bowl with wire whisk until well beaten. Beat in flour, sugar, baking powder, salt, milk and oil just until smooth. Stir in 1/2 cup each peaches and raspberries.

3. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook pancakes until bubbly on top, puffed and dry around edges. Turn; cook other sides until golden brown. Serve with additional peaches and raspberries and syrup.

A note from Dr. B:
"Adding fruit to your pancakes adds flavor, color, variety and most of all, extra nutrition. Experts now recommend at least 5 servings of fruits and vegetables per day, and scientists are still uncovering important benefits of those nutrient powerhouses."

Makes 9 servings (18 four-inch pancakes)

Per Serving: Calories 205 (Calories from Fat 70); Fat 8g; Saturated Fat 1g (4% of Calories from Saturated Fat); Trans Fat 0g; Cholesterol 45mg; Omega-3 0g; Sodium 330mg Carbohydrate 29g (Dietary Fiber 1g); Protein 63g % Daily Value: Vitamin A 4%; Vitamin C 2%; Calcium 14%; Iron 8%; Folic Acid 12% Exchanges: 2 Starch, 1 Fat Carbohydrate Choices: 2

Source: Betty Crocker Healthy Heart Cookbook