Blueberry Rhubarb Pancakes

 Healthy and fattening all at the same time.  (that means that the two cancel each other out)  I had 4 stocks of rhubarb that needed to be cooked.  I wanted to incorporate them into a meal, instead of dessert, so this is what I came up with.  Served up with real maple syrup... another 3 thumbs up from the kids.  


Makes 4 servings

1 cup whole wheat flour
1/2 cup white flour (I used unbleached)
4 teaspoons baking powder
1 teaspoon baking soda
4 tablespoons sugar
4 teaspoons cinnamon (this makes the whole dish)
1  1/2 cups milk
2 eggs
4 tablespoons unsalted butter, divided and melted
4 teaspoons vanilla extract
1 cup blueberries (could substitute for chopped strawberries)
1 cup finely sliced rhubarb (approximately 2 stalks)

• Saute rhubarb in 1 tablespoon butter until soft, not mushy, set aside
• In a medium bowl, combine flours, baking powder, baking soda, sugar and cinnamon
• Using an electric beater, mix in milk, eggs, butter and vanilla
• Fold in blueberries and rhubarb
• Grease skillet and cook over medium heat until bubbles form on one side
• Turn over and cook on second side until golden

-Queenie Cuisine