Recipe: Blueberry Pancakes

Makes 10 pancakes

- ½ cup all-purpose flour

- ½ cup whole-wheat flour

- 1-½ teaspoons baking powder

- ½ teaspoon baking soda

- ¼ teaspoon salt

- 1 cup buttermilk

- 1 whole egg

- 1 egg white

- 1 tablespoon vegetable oil

- 1 cup fresh or frozen blueberries (if frozen, there is no need to thaw the berries completely before using them)

- Vegetable cooking spray (like Pam)

- Fresh fruit, fruit spread, or syrup

1. In a large bowl, mix flours, baking powder, baking soda and salt with a wooden spoon (about 10 circles).

2. In a medium bowl, whip together buttermilk, egg, egg white and oil with a wire whisk until light yellow in color (about 30 strokes).

3. Add wet ingredients to dry mixture. Whip with a wire whisk until it is combined (about 20 brisk strokes). It should still be a little bit lumpy. Add blueberries and gently mix them into the batter using a wooden spoon.

4. Spray a large, nonstick skillet or griddle, then heat it to medium-hot. Drop a tiny bit of batter into the frying pan to test for the correct heat; when it sizzles it is ready. Pour ¼ cup batter for each pancake into the frying pan. Cook 3 or 4 pancakes at a time or whatever fits into the pan. When the pancake is all bubbly on top and the edges are starting to brown lightly, carefully flip the pancake using a spatula. Cook 1 or 2 minutes longer.

5. Put the cooked pancakes on an oven-proof plate and place in a warm oven. When removing the plate from the oven, be sure to use a kitchen mitt or potholder.) Cook the remaining pancakes. Serve warm with fruit, fruit spread, or light syrup.

Data per pancake:

Calories 83

Protein 3g

Fat 3g

Carbohydrates 13g

Sodium 102mg

Saturated fat 1g

Monounsaturated fat 1g

Polyunsaturated fat 1g

Cholesterol 22mg

From "Kitchen Fun for Kids" by Michael Jacobson, Ph.D. and Laura Hill, R.D.