Weight Watchers Strawberry Corn Pancakes

• 1/2 c. plus 2 Tbsp. uncooked yellow cornmeal
• 1/2 c. all purpose flour
• 2 tsp. double acting baking powder
• 1 c. evaporated milk
• 1 large egg
• 1 tsp. vanilla extract
• 2 c. strawberries, sliced
• 1 Tbsp. plus 1 tsp. reduced calorie margarine

1. Using fork, combine cornmeal, flour and baking powder in medium bowl.
2. In small bowl, combine milk, egg and vanilla.
3. Add milk mixture to cornmeal mixture and stir.
4. Gently fold in 1/2 cup strawberries using rubber spatula.
5. In 9-inch nonstick skillet, melt 2 teaspoons margarine.
6. Drop batter into skillet (1/4 cup) making 4 pancakes, leaving space between each.
7. Cook 3 to 4 minutes until golden.
8. Turn and cook 1 more minute.
9. Repeat using margarine and batter to make 4 more.
10. To serve, top each pancake with remaining strawberries.

cornmeal, flour, double acting baking powder, milk, egg, vanilla extract, strawberries, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1055719 (may not work)