Chocolate pancakes with chocolate-raspberry sauce

2 Servings

Ingredients

Quantity Ingredient
¼ cup All-purpose flour
2 tablespoons Sugar
1½ teaspoon Unsweetened cocoa powder
¼ teaspoon Baking powder
pinch Salt
1 large Egg white
¼ cup Skim milk
1 teaspoon Vegetable oil
¼ teaspoon Pure vanilla extract
½ pint Non-fat vanilla frozen yogurt
⅓ cup Chocolate-raspberry sauce (recipe below)
½ cup Fresh raspberries
⅓ cup Sugar
2 tablespoons Unsweetened cocoa powder
3 tablespoons Seedless raspberry jam
2 teaspoons Framboise (optional)
1 teaspoon Arrowroot OR -
1½ teaspoon Cornstarch

Directions

CHOCOLATE PANCAKES

CHOCOLATE-RASPBERRY SAUCE

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 1½ tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 ½ 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 ¼ 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 ⅔ cup. Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams; Carbohydrate: 78 grams; Sodium: 287 milligrams; Cholesterol: 1 milligram.

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