Recipe - Blueberry-Cornmeal Cakes

Three fourths cup Whole wheat pastry flour
Three fourths cup Yellow cornmeal; whole grain
1 tablespoon Sugar
1 teaspoon Baking soda
1 Three fourths cup Nonfat buttermilk
One fourth cup Egg Beaters® 99% egg
substitute
1 One half cup Blueberries; fresh or frozen

Combine the flour, cornmeal, sugar, and baking soda in a mediumsized bowl,
and stir to mix well. Add the buttermilk and egg substitute, and stir to
mix well. Fold in the blueberries (frozen ones can be used without
thawing).

Coat a griddle or large skillet with nonstick cooking spray, and preheat
over medium heat until a drop of water sizzles when it hits the heated
surface.

For each pancake, pour One fourth cup of batter onto the griddle, and spread into
a 4" circle. Cook for 1 minute and 30 seconds, or until the top is bubbly
and the edges are dry. Turn and cook for an additional minute, or until the
second side is golden brown. As the pancakes are done, transfer them to a
serving plate and keep warm in a preheated oven.

Serve hot, topped with Fast and Easy Fruit Sauce (recipe), honey, or maple
syrup.

Recipe by: Brand Name FatFighter's Cookbook by Sandra Woodruff, Posted to
MCRecipe Digest V1 #757 by teech teech@concentric.net on Aug 23, 1997