Too Good to be True

I desire to feed my family the good stuff - the really good-for-you-and-yet-strangely-yummy stuff. Alas, it happens less than I'd like. Mostly because I'm too lazy... too cheap... too lazy and cheap to buy a thousand ingredients that I will only use one time.



Therefore I was thrilled to find this recipe for whole wheat blueberry pancakes. My children love pancakes, and since I make our own wheat bread, I already had every ingredient I needed at the house! The hubster was excited that these taste astoundingly better than the box of whole-wheat pancake mix I've been buying. We're sold! (Please don't even try to tell me that syrup negates the healthiness. I'd gladly dip them in ice cream, cotton candy and jelly beans to get some whole wheat in these kiddos!)

WHOLE WHEAT BLUEBERRY PANCAKES
1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener (I used Splenda)
1/2 cup blueberries (I used frozen blueberries, only slightly thawed, and I used more than 1/2 cup)

Sift together flour and baking powder; set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate. Spray griddle with non-stick cooking spray (helps to keep the blueberries from sticking, even on a non-stick surface). Pour onto griddle and cook until bubbly, then flip and finish cooking.

**When you finish eating, make sure to experiment with how your stomach looks as it sticks to the table in the puddles of syrup left behind. All the cool kids are doing it.