Recipe: Whole Wheat Pancakes with Cranberries and Blueberries

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.