BLUEBERRY PANCAKES

1 ¼ CUPS + 2 Tbs. all purpose flour      2 Tbs. sugar

½ cup whole wheat                               2 teaspoon baking powder

½ teaspoon salt                                    2 eggs

1 ½ cups nonfat milk                            2 Tbs. canola oil

1 up blueberries, rinsed

1. Sift the all-purpose and whole-wheat flours, sugar, baking powder, and salt into a large bowl.  Set aside.
2. Crack the eggs into a medium-sized bowl.  Add the milk and melted butter, and whisk until everything is well mixed.
3. Add the flour mixture to the egg mixture.  Whisk until blended to make a batter.  Gently fold in the blueberries.
4. Heat some extra butter in a frying pan or skillet on medium heat.  It is hot enough when the butter starts to bubble.
5. Use ½ cup of batter for each pancake.  Pour the measured batter into the pan; it will spread to make a pancake about 4 inches in diameter. Cook three or four pancakes at a time, depending on the size of the pan.  Cook until small bubbles appear on the top of the pancakes.
6. Lift them with a spatula to see if they are light brown on the base.  When they are, flip them over and cook for another few minutes until the pancakes are light brown on the other side.
7. Serve hot, with pancake syrup.