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.

BUTTERMILK CORNMEAL PANCAKES

Steps:

• Combine cornmeal, whole wheat flour, baking soda, and salt in a medium bowl.
• Combine buttermilk, egg, honey, and safflower oil in another bowl. Stir until well combined, then quickly mix into the dry ingredients. Set aside until cornmeal has softened, about 10 minutes. Gently stir in blueberries.
• Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cupfuls batter onto the griddle. Cook until bubbles form and edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

CORNMEAL PANCAKES

Steps:

• Combine the first five ingredients. In another bowl, whisk 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 on top begin to pop; cook until second side is golden brown. Serve with syrup.

JORDAN'S CORNMEAL PANCAKES

Steps:

• Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a bowl with a fork.
• Combine milk, egg, and oil in another bowl with a fork. Mix wet and dry ingredients together.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by 1/4 cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

WEIGHT WATCHERS 1PT PANCAKE BEST EVER!

Steps:

• Mix all ingredients until smooth.
• Note: Batter will be kinda thick. If it is too thick for you, add a tablespoon of water at a time until desired consistency.
• Heat a large skillet or griddle that has been sprayed with non-stick butter flavored cooking spray.
• Spoon two good sized heaping tablespoon fulls of the batter into the skillet per pancake and spread out slightly. Let cook like a regular pancake and then flip, allowing to cook another minuet or so. Serve!
• Dietary Info:.
• Per pancake: 67 calories; 2 gm fiber; trace fat (1pt).
• for three pancakes: 202 calories; 6 gm fiber, 1 gm fat (3pts).

GRANDMA MARY'S CORNMEAL PANCAKES

Steps:

• Combine sugar, 1/2 cup oil, and eggs in a bowl. Stir in flour, cornmeal, baking powder, baking soda, and salt. Stir in 1/2 cup milk. Add more milk, 1 tablespoon at a time, and stir to desired thickness.
• Heat vegetable oil in a large skillet over medium-low heat. Working in batches, spoon 1/4 cupfuls of batter onto the hot skillet; cook until bubbly on top and golden brown on the bottom, about 3 minutes. Flip and cook until golden on the bottom, 2 to 3 more minutes. Remove to a plate and repeat to make remaining pancakes.