Buttermilk Pancakes topped with Whipped Cream
and Blueberries

Buttermilk Pancakes Batter

* 1 cup and 2 tbsp Baking Mix #2 (see substitute recipe below)
* 10 oz buttermilk (see substitute recipe below)
* 1 tsp brown sugar
* 1 egg
* 1 oz EVO oil

In a large bowl, combine all ingredients. The lighter the consistency, the happier the pancake. Pour on a greased hot griddle, and when bubbles form on top, and the bottom is brown, flip over and brown the last side.

TOPPING:
2-3 tbsp Blueberries, frozen or fresh (Substitute Strawberries or other fruit)
2-3 tbsp Splenda brand Sweetener
1-2 tbsp Whipped Light Cream, spray can (per pancake)

Put the Blueberries in a small microwave bowl. Top them with Splenda brand Sweetener, cover them, and then microwave on high for about 2-3 minutes. They will be very hot, so carefully remove them. Spoon them onto the pancakes after spraying light whipping cream from a can onto the pancakes first.

Baking Mix #2

4 c Better for Bread flour
4 c Whole wheat flour
1/2 c bran (or wheat germ;
-but it contains more fat)
2 tb baking powder
1 tb salt
1 ts baking soda
2 ts cream of tartar

Mix all ingredients very well.

Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.