Chocolate Pancakes With Chocolate-Raspberry Sauce

* Exported from MasterCook *

CHOCOLATE PANCAKES WITH CHOCOLATE-RASPBERRY SAUCE

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Desserts Breads
Fruits/nuts Low-cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----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 t 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
-----CHOCOLATE-RASPBERRY SAUCE-----
1/3 c Sugar
2 tb Unsweetened cocoa powder
3 tb Seedless raspberry jam
2 ts Framboise (optional)
1 t 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 milligram.



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