Fresh Corn and Blueberry Pancakes

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup yellow cornmeal
• 2 tbsp. granulated sugar
• 1 tbsp. + 1 tsp. baking powder
• 1 tsp. salt
• 1 3/ 4 cup reduced-fat milk
• 1/2 cup fat-free egg substitute
• 2 tbsp. canola oil
• 3/4 cup fresh or frozen blueberries
• 3/4 cup fresh or frozen corn kernels
• 1/4 cup pure maple syrup

Makes 6 Servings (4 pancakes & 2 teaspoons syrup per serving)

1. Whisk together flour, cornmeal, sugar, baking powder, and salt in medium bowl. Make a well in the middle of flour mixture. Combine milk, egg substitute, and oil in well; with fork, stir until mixed well. With rubber spatula, stir flour mixture just until flour mixture is moistened (batter will be lumpy). Gently stir in blueberries and corn.
2. Spray 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 and cook until golden brown, about 3 minutes longer. Transfer pancakes to platter and keep warm. Repeat with remaining batter, spraying griddle between batches, making total of 24 pancakes. Serve with maple syrup.

WW POINTS VALUE: 12 pts.

Note: This recipe appears in the WW Family Meals Cookbook. The people at Weight Watchers have done it again with another version of pancakes/waffles. I know they're a lot of points but they make a great weekend breakfast/brunch treat. I usually make waffles because waffles are easier to cook and store in your freezer. You don't taste the corn kernels but you can taste the blueberries and maple syrup. If you don't have egg substitute, mix two whole eggs and the pancakes/waffles will taste just as good. I highly recommend adding a touch of ground cinnamon, nutmeg and vanilla to make these treats more flavorful.