Raspberry Cornmeal Pancakes (Ww) - cooking recipe

Ingredients

1 cup reduced-fat baking mix
1 cup yellow cornmeal
1 1/4 cups low-fat milk (1%)
1 large egg, lightly beaten
3 tablespoons pure maple syrup
1 cup raspberries (fresh or frozen)

Preparation

combine all the ingredients except for raspberries in a medium bowl. gently stir in raspberries.
spray a nonstick skillet with cooking spray and set over medium heat. pour heaping 1/4 cupfulls of the batter onto the skillet. cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes.
turn and cook until golden brown, about 2 minutes.
makes a total of 12 pancakes.