Whole Wheat Blueberry Griddle Cakes

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Whole-wheat flour
1 1/4 cups	78g / 2.8oz	Flour
2 tablespoons	30ml	Baking powder
2 tablespoons	30ml	Sugar
3		Eggs
1 3/4 cups	414ml	Milk
1 cup	237ml	Blueberries
2 tablespoons	30ml	Margarine or butter - divided
		Margarine or butter - for accompaniment
		Maple syrup - for accompaniment

Recipe Instructions

Blend together whole wheat flour, flour, baking powder, and sugar. Stir in eggs, milk, blueberries, and 2 tablespoons melted margarine just until blended and slightly lumpy.

On lightly greased preheated griddle or skillet, pour about 1/4 cup of the batter for each pancake. Cook over medium-high heat until the surface is bubbly and the bottom is lightly browned; turn and cook until done. Serve with margarine or butter and maple syrup.

This recipe yields 10 pancakes.

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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