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.

Yield: 10 pancakes

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