Weight Watchers Cornmeal Pancakes Recipes

WEIGHT WATCHERS CORNMEAL PANCAKES

Steps:

• Lightly spoon flour into a dry measuring cup, level with a knife.
• Combine flour and next five ingredients in a large bowel, stir with whisk.
• Combine egg and next three ingredients in a bowl.
• Add egg mixture to flour mixture, stirring until well blended.
• Spoon 1/4 cup batter for each pancake onto a hot nonstick skillet.
• Turn pancakes when tops are covered with bubbles and edges look cooked.

FLUFFY CORNMEAL PANCAKES

Steps:

• Make the Batter. Whisk cornmeal, flour, granulated sugar, baking powder, and salt together in a medium mixing bowl. Add the eggs, milk, and vegetable oil. Whisk until smooth.
• Heat the Griddle. Lightly oil a nonstick griddle. Heat griddle over medium-high heat. P
• Cook the Pancakes. Pour batter, approximately ¼ cup, onto griddle. Batter should sizzle when it hits the pan. Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1 to 1 ½ minutes.
• Serve. Serve with butter and syrup, if desired.
• Keep Pancakes Warm: To keep warm, preheat oven to 200 degrees F. Place cooked pancakes on a parchment-lined baking sheet.

CORNMEAL PANCAKES

Steps:

• In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
• Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.

BANANA PECAN CORNMEAL PANCAKES

Steps:

• Chop banana and in a blender blend with all remaining pancake ingredients except pecans and oil. Transfer batter to a bowl and stir in pecans.
• Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface and brush with oil. Working in batches, drop scant 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden brown and pancakes are cooked through, about 1 minute.
• Serve pancakes with syrup.

SWEET CORNMEAL PANCAKES

Steps:

• place cornmeal, flour, salt, and baking soda in a bowl mix buttermilk and eggs (Mix milk and vinegar and let sit for 10 minutes then add eggs to mixture and stir if not using buttermilk) add wet ingredients to dry ingredients then stir in melted butter.
• stir.
• pour batter on lighty greased pan or griddle.
• flip when suface bubbles appear.
• Serve with maple syrup or regular pancake sryrup.