Cranberry Pancakes

• 1/2 cup Fresh cranberries

• 1/4 cup All-purpose flour

• 2 tablespoons plus 2 teaspoons Whole wheat flour

• 1 tablespoon Yellow cornmeal

• 1 tablespoon Sugar

• 1/2 teaspoon Baking powder

• 1/8 teaspoon Salt

• 1/8 teaspoon Ground nutmeg or 1/4 teaspoon vanilla extract

• 6 tablespoons Nonfat milk

• 2 tablespoons Pasteurized egg substitute

• 1-1/2 teaspoons Walnut or canola oil

Bring 2 inches of water to a boil in a small saucepan. Add cranberries, boil for 2 minutes. Drain and cool for 5 minutes.

Meanwhile, whisk all-purpose flour, whole-wheat flour, cornmeal, sugar, baking powder, salt and nutmeg if using) in a large bowl.

Whisk milk, egg substitute, oil and vanilla if using) in a small bowl until combined.

Coat a griddle or large nonstick skillet with cooking spray; heat over medium heat. Using 1/4 cup of batter for each pancake, cook 2 pancakes at a time until bubbles dot the surface, 2 to 3 minutes. Flip and continue cooking until browned, 1 to 2 minutes more. Repeat with the remaining batter.

Makes 2 servings, 2 pancakes each.