Oat and Wheat Pancakes with Cherry Berry Sauce

Makes 4 (12 pancakes) servings
Prep Time: 20 min.
Cooking Time: 25 min.

INGREDIENTS:
SAUCE
1/2 cup water
1 Tablespoon cornstarch
1/4 cup sugar
2 teaspoons fresh lemon juice
2 teaspoons vanilla
1/4 teaspoon ginger
1 1/2 cups frozen unsweetened pitted dark sweet cherries
1 1/2 cups frozen unsweetened raspberries or blueberries
PANCAKES
3/4 cup uncooked oat bran hot cereal
1/2 cup whole wheat flour
3 Tablespoons dark brown sugar
2 Tablespoons wheat germ
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups skim milk
1 Tablespoon oil
2 egg whites or 1/3 cup refrigerated or frozen fat-free egg product, thawed

DIRECTIONS
1) In medium saucepan, combine water and cornstarch; stir until cornstarch is dissolved. 2) Stir in sugar, lemon juice, vanilla, ginger, cherries, and blueberries.
3) Cook over medium-high heat for 10 to 15 minutes or until mixture comes to a boil, stirring occasionally. Boil 1 minute. Set aside.
4) In medium bowl, combine oat bran, flour, brown sugar, wheat germ, baking powder and salt; mix well.
5) In small bowl, combine milk, oil and egg whites; beat until well blended.
6) Add to dry ingredients and stir just until dry ingredients are moistened and large lumps disappear.
Preheat nonstick griddle or large skillet to medium-high heat (375°F.).
7) Pour scant 1/4 cup batter onto hot griddle, spreading to form 4-inch pancakes.
8) Cook for 1 1/2 to 2 minutes, turning when edges look cooked and bubbles begin to break on surface.
9) Continue to cook for 1 1/2 to 2 minutes or until golden brown. Serve warm sauce over pancakes.