Cornmeal Pancakes
from WeightWatchers.com

1 cup all-purpose flour
1/3 cup uncooked yellow cornmeal
1 Tbsp. sugar
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 lrg. egg, lightly beaten
1 cup 1% low-fat milk
1 Tbsp. molasses
1 Tbsp. butter, melted

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; stir with a whisk. In a separate bowl combine egg, milk, molasses, and butter. Add egg mixture to flour mixture, stirring until well blended.

Spoon 1/4 cup batter for each pancake onto a hot griddle (spray with Pam if it's not a non-stick surface). Turn pancakes when tops are covered in bubbles and edges look cooked.

Yield: 10 servings (serving size: 1 pancake)
Points Value: 2 per serving

This isn't a really sweet pancake but they taste yummy (I generally use a little bit of light syrup but that can change the points)! I love the texture and color that the cornmeal adds. It feels good to make my family pancakes from scratch instead of out of a bag (which I normally do). I made these for dinner last night and then we polished them off for breakfast this morning (I doubled the recipe so I could have leftovers).