Hearty whole wheat griddle cakes loaded with blueberries, a great source for antioxidants.

Whole Wheat Blueberry Griddle Cakes

1 1/4 cups whole wheat flour
1 1/4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons granulated sugar
3 large eggs
1 3/4 cups milk
1 cup blueberries
2 tablespoons butter - divided use
Margarine or butter and maple syrup for accompaniment

1. 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.
2. 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.
3. Serve with butter and maple syrup.

Makes 10 griddle cakes.