From Paulette Vickery's Recipe Collection

BB: WHOLE WHEAT BLUEBERRY PAN CAKES

breads, fruits

1 1/4 cup whole wheat flour
1 1/4 cup all purpose flour
2 tablespoon baking powder
2 tablespoon sugar, or:
1 tablespoon sugar, plus:
1 1/2 pkg sweet and low
1 pkg egg beaters, 1 carton
1 3/4 cup skim milk
1 cup blueberries
2 tablespoon liquid butter buds

Blend flours, baking powder, and sugar. Stir in egg beaters, milk, blueberries, and liquid butter buds, until just blended. Batter will be lumpy. On a preheated griddle, sprayed with a nonfat cooking spray, pour a scant 1/4 cup batter for each pan cake. Cook over medium heat, until surface is bubbly, and bottom is lightly browned. Turn, and cook until done. Remove from griddle and keep warm. Serve with light syrup and liquid butter buds. Per serving, all sugar: fat 0.4 G, cholesterol 0 MG, fiber 1 G, calories 77, 5 percent calories from fat, protein 4 G, carbohydrate 15 G, sodium 129 MG. Per serving, one half sweet and low: calories 75, carbohydrate 14.5 G.

Yield: 20 servings




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