HOLLY HEATH / AT YOUR TABLE
2 cups whole wheat flour
1/4 cup natural sugar
2-1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
2 whole eggs
1/2 cup low-fat margarine, melted
2 packages (6 ounces each) Driscoll's blueberries
Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.
Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.
Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.
Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.
Place pancakes on heatproof platter and keep warm in a 200¢ªF preheated oven.
Repeat with remaining batter.