Chocolate pancakes with chocolate-raspberry sauce
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Chocolate pancakes with chocolate-raspberry sauce
  Chocolate    Pancakes    Sauces  
Last updated 6/12/2012 1:15:46 AM. Recipe ID 45307. Report a problem with this recipe.
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      Title: Chocolate pancakes with chocolate-raspberry sauce
 Categories: Desserts, Breads, Fruits/nuts, Low-cal
      Yield: 2 Servings
MMMMM---------------------CHOCOLATE PANCAKES--------------------------
    1/4 c  All-purpose flour
      2 tb Sugar
  1 1/2 ts Unsweetened cocoa powder
    1/4 ts Baking powder
        pn Salt
      1 lg Egg white
    1/4 c  Skim milk
      1 ts Vegetable oil
    1/4 ts Pure vanilla extract
    1/2 pt Non-fat vanilla frozen
           - yogurt
    1/3 c  Chocolate-raspberry sauce
           - (recipe below)
    1/2 c  Fresh raspberries

MMMMM-----------------CHOCOLATE-RASPBERRY SAUCE----------------------
    1/3 c  Sugar
      2 tb Unsweetened cocoa powder
      3 tb Seedless raspberry jam
      2 ts Framboise (optional)
      1 ts Arrowroot
           - OR -
  1 1/2 ts Cornstarch
  CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour,
  sugar, cocoa, baking powder and salt.  In a small bowl, whisk
  together egg white, milk, oil and vanilla.  Make a well in the center
  of the dry ingredients and gradually whisk in the liquid mixture,
  stirring just until combined. Let the batter stand for 5 minutes, or
  refrigerate for up to 1 hour. Heat a large non-stick skillet over
  medium low heat.  When hot, coat it lightly with non-stick cooking
  spray.  Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter
  per pancake, into the pan and cook until the underside is browned and
  the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes
  over and cook until the underside is browned, about 15 seconds.
  Repeat with the remaining batter. Arrange the pancakes on dessert
  plates. Top with scoops of frozen yogurt and Chocolate-Raspberry
  Sauce. Garnish with raspberries.  Serves 2. CHOCOLATE-RASPBERRY
  SAUCE: In a small saucepan, whisk together sugar, cocoa and arrowroot
  or cornstarch. Gradually whisk in 1/4 c water and jam.  Bring to a
  simmer over medium heat, whisking constantly.  Remove from the heat
  an stir in framboise if using.  Let cool slightly.  (The sauce can be
  stored, covered, in the refrigerator for up to 1 week.)  Makes 2/3
  cup. Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams;
  Carbohydrate: 78 grams; Sodium: 287 milligrams; Cholesterol: 1

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Recipe ID 45307 (Apr 03, 2005)

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