Weight Watchers Silver Dollar Pancakes Recipes

Steps:

• Blend sour cream, flour, eggs, sugar, salt, and baking soda together with a whisk until smooth.
• Heat a skillet or griddle over medium-high heat. Lightly coat with butter. Drop batter 2 tablespoons at a time onto griddle, leaving plenty of space for spreading. Fry until bubbles form and break on the pancake's surface and bottoms are browned, 3 to 4 minutes. Flip and cook until until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.

Steps:

• For Pancakes:In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.
• For Dill and Caper Cream: In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.
• Assembly: Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.

Steps:

• sift dry stuff together
• put vinegar in milk add 2 T melted butter
• add egg to milk stir up
• add wet to dry.
• heat griddle with melt butter
• spoon 1 tablespoon of batter onto hot skillet
• repeat
• flip when bubbly.
• serve with jam on top.

Steps:

• Whisk both flours, baking powder and salt in medium bowl.
• Whisk milk, butter and egg yolk and vanilla in a small bowl.
• Pour milk mixture over flour mixture; stir just until combined.
• With electric mixer on high speed, beat egg whites in medium bowl until foamy.
• Gradually add sugar, 1 T at a time, and beat until stiff peaks form.
• With rubber spatula, gently fold half of beaten egg whites into flour mixture; then fold in remaining whites just until no white streaks remain.
• Heat nonstick griddle or 12-inch skillet over medium heat until drop of water sizzles; lightly spray with nonstick spray.
• Spoon batter by heaping tablespoonfuls onto hot griddle about 2 inches apart, making a few pancakes at a time.
• Cook until tops are bubbly, some bubbles burst and edges look dry, 2-3 minutes.
• Turn and cook until underside is golden, 2 minutes.
• Transfer to platter; keep warm.
• Repeat with remaining batter, spraying griddle with nonstick spray if necessary.
• Serving size: about 5 mini pancakes.
• Tasty Toppers: BananaRama. Combine 2/3 cups diced banana and 1 T honey to top pancakes. 1 T is 1 PointsPlus value.
• Another topping: Berry Chip: 3 T strawberry syrup plus 4 t mini-chocolate chips. 2 teaspoons are 1 PointsPlus Value.
• Nutty Maple Topping: 1/4 cup maple syrup plus 2 T finely chopped toasted almonds. 1 T is 1 PointsPlus Value.
• To freeze: Cool pancakes completely.
• Divide them into stacks of five.
• Wrap each stack in plastic wrap; put in freezer bag.
• Seal and freeze up to 1 month.
• Heat toaster oven to 350 degrees F.
• Place pancakes in single layer on baking pan; bake until heated through, 4-6 minutes.

Steps:

• In a large bowl whisk together eggs, water, vanilla and agave.
• Add almond flour, salt and baking soda and mix until thoroughly combined.
• Heat grapeseed oil on skillet over medium low to medium heat.
• Scoop 1 heaping tablespoon of batter at a time onto the skillet.
• Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side.
• Remove from heat to a plate.
• Repeat process with remaining batter, add more oil to skillet as needed.

Steps:

• In a small bowl, whisk together flour, sugar, baking powder, and salt. In a medium bowl, whisk together milk, butter, and egg. Add flour mixture to milk mixture and whisk until just moistened (batter should have some lumps).
• Heat a large nonstick or cast-iron skillet over medium. With a paper towel coated in butter, lightly grease skillet. Working in batches, drop batter by tablespoonfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 minutes. Flip and cook until browned on underside, 1 minute. Repeat with more butter and remaining batter, wiping skillet clean between batches. Serve with desired toppings.