Ingredients
Preparation 10 minutes, cooking time 20 minutes
Directions
For the pancakes:
3/4 cup whole wheat flour
1/2 cup 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
For berry topping:
10-ounce jar 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 degrees). 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 percent) 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes.
Makes about 16 pancakes.
Nutrition information per serving, 1/8 of recipe (2 pancakes plus 1 1/2 tablespoons topping) 245 cal., 4 g total fat (0.5 g saturated), 0 mg chol., 230 mg sodium, 48 g carbo., 4 g dietary fiber, 5 g pro.
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 percent) until warm.