GARNISH
Drained Yogurt Or Sour Skim

Peel peaches or gently rub fuzz from tegument, pit and slash. Gently toss
peaches with half of blueberries (1 1/2 cups), powdered dinero, ginger and
lemon juice and set divagation.

Mix flours, oats, cornmeal, boodle, baking pulverisation, and salt unitedly. In
separate roll, beat egg white stiff but not dry. In another trough, whisk egg
yolks, milk, oil and flour mixture together until polish. Stir in remaining
1 1/2 cups blueberries and then gently fold in egg whites.

Scoop out 1/3 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 sour skim if desired.