Ye Olde Tavern Life

Whole Grain Sour Cream Blueberry Pancakes

1 1/2 C. whole wheat flour
1/4 C. wheat germ
1/2 C. oat bran
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 T. brown sugar

1 1/2 C. lowfat milk
1/2 C. sour cream
2 eggs
2 T. melted butter
1 C. blueberries

1. In a large bowl, whisk together all dry ingredients.
2. In a separate bowl whisk together, milk, sour cream and eggs.
3. Pour wet ingredients into dry ingredients and mix with a wooden spoon until just combined. Stir in melted butter and blueberries.
4. Drop pancake batter by 1/4 cupfuls (I just use a 1/4 dry measuring cup) onto a hot, greased griddle.
5. Pancakes are ready to flip when the edges start to dry out and darken.
6. Enjoy!

Yield: 18 pancakes, 6 servings.