WW - Fresh Corn and Blueberry Pancakes

By jlwoodruff

WW Plus - 9 pts.

Ingredients

• 2 Cups all-purpose flour
• 1/2 cup yellow cornmeal
• 2 Tbs. sugar
• 1 Tbs + 1 tsp. baking powder
• 1/4 tsp. salt
• 1 3/4 cups low fat (1%) milk
• 1/2 cup fat free egg substitute
• 1 Tbs. canola oil
• 3/4 cup fresh or frozen blueberries
• 3/4 fresh corn kernels (about 2 ears of corn) or frozen corn kernels
• 6 tsp. pure maple syrup, warmed

Details

Preparation time 5mins
Cooking time 30mins

Preparation

Step 1

1. Whisk together flour, cornmeal, sugar, baking powder, and slat in medium bowl. Make a well in middle of flour mixture. Combine milk, egg substitute, and oil in well; with fork stir until mixed thoroughly. With rubber spatula, stir flour mixture into milk mixture just until flour mixture is moistened (batter will be lumpy). Gently stir in blueberries and corn.

2. Spray nonstick griddle with nonstick spray and set over medium heat. Pour scant 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry, about 3 minutes. Turn pancakes over and cook until golden brown on second side, about 3 minutes longer. Transfer to platter and keep warm. Repeat with remaining batter, spraying griddle between batches, making a total of 24 pancakes. serve with maple syrup.