Raspberry Cornmeal Pancakes Ww Recipes

Steps:

• Preheat the oven to 200 degrees F.
• Whisk together the flour, cornmeal, sugar, baking powder, salt, baking soda and nutmeg in a large bowl. Whisk together the egg yolks, buttermilk, melted butter and vanilla in a medium bowl. Whisk the buttermilk mixture into the flour mixture until just combined to make a thick batter.
• In another bowl, whip the egg whites until they hold soft peaks. Use a rubber spatula to fold the whites into the batter just until no white streaks remain.
• Heat a large nonstick skillet over medium heat and brush lightly with butter. Working in batches, drop about 1/4 cup batter per pancake into the skillet. Cook until bubbles form on the tops of the pancakes and the undersides are golden brown, about 2 minutes. Flip and continue to cook until the pancakes are cooked through, about 1 minute more. Transfer the cooked pancakes to the oven to keep warm and continue to make more pancakes, brushing the skillet with butter as needed, until all the batter has been used. Serve the pancakes with blackberries and maple syrup.

Steps:

• For the compote: *Clearjel is a product that I buy either on the King Arthur Flour website, or Amazon carries it. I use this for making my berry pie filling. I whisk 1 tablespoon to every cup of sugar before adding it to my berries. Clearjel always gives me perfectly thickened and well set fruit pie filling, without clumping-- and, like the name says, my fillings are clear and not cloudy (as cornstarch tends to do). You can use cornstarch, but I tend to whisk it into some water to remove all lumps before adding to my fruit. Wash and drain raspberries. (If frozen, I still rinse them with warm water to separate them) Place in a saucepan on medium-high heat. Bring to a gentle boil, and reduce heat until just simmering. Gently crush the berries to break them up a bit (I use a potato masher). Simmer until the fruit has thickened. Remove from heat allow to come to room temperature. Note: You can easily cut the ingredients in half, if you are cooking for two (as we are) This yielded 9 pancakes, using a 1/4 cup measure per pancake. Cornmeal pancakes: Whisk together the cornmeal, flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the milk, vinegar, vanilla and eggs. Pour the milk mixture into the dry ingredients, stirring gently. Stir in the melted butter. If the batter is overly thick, splash in a small amount of milk. Heat 1 tablespoon melted butter in a skillet over medium-low heat. When hot, drop in 1/4 cup batter per pancake and cook until golden brown on both sides, about 2 minutes per side. Remove from the skillet and keep warm. Continue with the remaining batter, using more melted butter as needed Stack some pancakes for each serving, placing a pat of butter on top. Drizzle raspberry compote over the top. Note: Yes, you can substitute blueberries or blackberries, if you wish. Any leftover compote should be stored in an airtight container and refrigerated up to a week.

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.

Steps:

• Whisk together flour, sugar, baking powder and soda. (Add a pinch of salt if desired.) Set aside. , In large bowl, whisk together yogurt, egg, butter and milk. Add to flour mixture; stir just until combined. Fold in raspberries., Heat a griddle over moderately high heat; brush with additional melted butter. Drop scant 1/4 cupfuls of batter onto griddle; cook for 1 minute or until bubbles form on top. Turn and cook 1 minute more. Serve with raspberry jam and sugar.