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Whole Grain Blueberry Pancakes With Fresh Peaches

1 1/2 pounds fresh peaches
3 cups fresh blueberries
3 tablespoons powdered sugar
1/2 teaspoon ground ginger
3 tablespoons lemon juice
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup rolled oats
1/3 cup cornmeal
1 tablespoon granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 large eggs, separated
1 3/4 cups milk
2 tablespoons vegetable oil
oil as needed
lowfat sour cream

Peel peaches or gently rub fuzz from skin, pit and slice. Gently
toss peaches with half of blueberries, powdered sugar, ginger and
lemon juice and set aside. Mix flours, oats, cornmeal, granulated
sugar, baking powder, and salt together.

In a separate bowl, beat egg whites until stiff but not dry.

In another bowl, whisk egg yolks, milk, 2 tablespoons oil and flour
mixture together until smooth. Stir in remaining 1 1/2 cups
blueberries and then gently fold in egg whites.

Scoop out 1/3 cup batches of batter and cook on a lightly oiled
non-stick skillet or griddle on both sides until lightly browned.

Serve immediately topped with reserved peach and blueberry mixture
and a dollop of drained yogurt or light sour cream if desired.


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