During the height of blueberry season, we can afford to eat them at every meal. However, these good-for-you gems shouldn't be reserved for only a few weeks each year. Luckily, blueberries freeze beautifully.

Blueberries are definitely worthy of valuable freezer space. They're one of the best sources of antioxidants, which help neutralize the free radicals that can lead to cancer. They're packed with potassium, calcium, folic acid and vitamins A, C and E, and they help fight urinary-tract infections.

KATS BARRY/United Media

A mere ½ cup of blueberries contains 2 grams of dietary fiber and only 40 calories. Researchers say blueberries can delay age-related conditions such as memory loss and imbalance.

To freeze the berries, pick through them to eliminate any leaves, stems or withered fruit. Rinse the berries in a colander under cool tap water, shake to remove excess water and spread them out on paper towels to dry. Then toss the dry berries into zipper-top freezer bags or storage boxes and freeze.

We've kept blueberries frozen for up to six months. They're perfect for baking and in smoothies, and in today's recipe for Cinnamon-Oatmeal Blueberry Pancakes, which make a treat for breakfast or a surprise for dinner.

Write to Beverly Mills and Alicia Ross at Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016 or e-mail bev-alicia@desperationdinners .com.

Heat the oven to 300 F.

Place the pancake mix into a medium mixing bowl. Add the oats and cinnamon, and stir well.

Add the water and stir just until the lumps disappear. (Batter will be slightly lumpy.)

Heat the oil on medium-high in an extra-deep 12-inch skillet or pancake griddle. Pour about 1/4 cup batter onto the hot griddle for each pancake, cooking 3 to 4 per batch. (More or less batter may be used for each pancake as desired.) Immediately sprinkle blueberries on top of each pancake, to taste.

Cook 1 to 1 ½ minutes on each side or until golden brown.

Place the cooked pancakes in the warm oven, and continue to cook the pancakes in batches until all of the batter is used. Serve at once with maple syrup, if desired.

Makes 14 to 16 pancakes.

Note: For testing purposes, we used Hungry Jack Buttermilk Pancake & Waffle Mix.

Be sure to choose a mix that requires only water and no other additional ingredients. The amount of water specified may vary from brand to brand, which is fine. Simply use ½ cup more water than is directed for 2 cups of mix to compensate for the oats.

The amount of oil may vary depending on your pan. Use more if needed.

Per pancake:

Calories

Fat 1 g (trace saturated)

Cholesterol 4 mg

Sodium 213 mg

Fiber 1 g

Carbohydrates 29 g

MENU

Cinnamon-Oatmeal Blueberry Pancakes

Reduced-fat turkey sausage

Orange juiceLog on for archived columns.