Oatmeal fuels pancake breakfast

Published 9:00 pm Tuesday, February 28, 2006

Since it’s a given by now that breakfast is the most important meal of the day, one that gives everyone the best start, the next subject to consider is the tasty one: what to have for breakfast.

Oatmeal is a warmly favored option that fulfills the job of a good breakfast. But it doesn’t always have to be the classic oatmeal in a bowl. Because oats can replace up to one-third of the flour called for in recipes for baked goods, whole grain oats can be ingredients in pancakes. These double-berry whole grain pancakes add fiber, flavor and vitamins of berries to the grain values of the oats.

Double berry whole grain pancakes

For the pancakes:

3/4cup whole wheat flour

1/2cup oats (quick or old-fashioned, uncooked)

1/4cup toasted wheat germ

2tablespoons granulated sugar

1tablespoon baking powder

1/4teaspoon salt

11/3cups fat-free milk

1egg, beaten

2tablespoons vegetable oil

1/2cup dried cranberries

1 1/2cups fresh or frozen blueberries, thawed and drained

For berry topping:

110-ounce jar blueberry or blackberry fruit spread

1tablespoon lemon juice

In large bowl, combine flour, oats, wheat germ, sugar, baking powder and salt; mix well.

In medium bowl, combine milk, egg and vegetable oil; blend well. Add to dry ingredients all at once; mix just until dry ingredients are moistened. Gently stir in cranberries. (Do not overmix.)

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 375 degrees). Lightly grease or spray griddle with nonstick cooking spray. For each pancake, pour scant 1/4 cup batter onto hot griddle; quickly top with 8 to 10 blueberries. Turn pancakes when edges look cooked.

In small microwavable bowl, heat fruit spread and lemon juice on HIGH (100 percent) 3 minutes, stirring occasionally, until melted and smooth. Pour over pancakes. Makes about 16 pancakes.