PANCAKES

3/4 cup whole wheat flour
1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
1/4 cup toasted wheat germ
2 tablespoons granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups fat-free milk
1 egg, beaten
2 tablespoons vegetable oil
1/2 cup dried cranberries
1 1/2 cups fresh or frozen blueberries, thawed and drained

BERRY TOPPING
1 jar (10 oz.) blueberry or blackberry fruit spread
1 tablespoon lemon juice

In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well. In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.)

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375°F). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes when edges look cooked. In small microwavable bowl, heat fruit spread and lemon juice on HIGH (100%) 1-1/2 to 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes.
MAKES ABOUT 16 PANCAKES

Cook's Tips:
• A pancake griddle should be very hot. To test, sprinkle a few drops of cold water on the griddle. If the water dances on the surface, the griddle is ready.

• To freeze, cool pancakes completely and pack individual servings in small plastic freezer bags. Refrigerate extra topping in a covered container. To reheat, arrange frozen pancakes in single layer on microwave-safe plate, add topping, and microwave on MEDIUM (50%) until warm.

NUTRITION INFORMATION: 1/8 of recipe (2 pancakes + 1-1/2 tablespoons topping)
Calories 245, Calories From Fat 35, Total Fat 4g, Saturated Fat 0.5g, Cholesterol 0mg,
Sodium 230mg, Total Carbohydrates 48g, Sugars 28g, Dietary Fiber 4g, Protein 5g.