Double Blueberry Whole Wheat Pancakes

Sauce:

1/4 c. water

1 tsp. cornstarch

1 1/2 c. blueberries

1/4 c. sugar

1/8 tsp. salt

2 tsp. lemon juice

Batter:

1 c. milk

1 tbs. butter, melted

1 egg, beaten

1/2 c. whole wheat flour

1/2 c. all-purpose flour

2 tsp. baking powder

3 tbs. sugar

1/4 tsp. salt

1/2 c. blueberries

To make blueberry sauce, stir together water and cornstarch in a medium saucepan. Stir in blueberries, sugar, and salt. Simmer 5 minutes or until blueberries cook down and liquid is thickened, stirring occasionally. Remove from heat and stir in lemon juice. Cover and set aside.

To make pancakes, stir together milk, butter, and egg in a small bowl. In a separate large bowl, stir together flours, baking powder, sugar, and salt. Pour milk mixture into dry ingredients and stir until just blended. Fold in blueberries.

Grease griddle or large, heavy skillet. Heat over medium heat until water sizzles when dropped on griddle. Drop batter by 1/4 cupfuls onto griddle. Cook pancakes about 3 minutes on each side or until golden. Serve with blueberry sauce.

4 servings