Chocolate Pancakes with Chocolate-Raspberry Sauce
- 1/4 cup flour, all-purpose
- 2 tablespoons sugar
- 1 1/2 teaspoons cocoa powder unsweetened
- 1/4 teaspoon baking powder
- 1 pinch salt
- 1 large egg whites
- 1/4 cup milk, skim
- 1 teaspoon vegetable oil
- 1/4 teaspoon vanilla extract pure
- 1/2 pint frozen yogurt non-fat, vanilla
- 13 cup sauce chocolate-raspberry
- 1/2 cup raspberries fresh
- 13 cup sugar
- 2 tablespoons cocoa powder unsweetened
- 3 tablespoons raspberry jam seedless
- 1 teaspoon arrowroot flour
- 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.
- CHOCOLATE-RASPBERRY SAUCE: In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch.
- Gradually whisk in 1/4 cup 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 23 cup.
flour, sugar, cocoa, baking powder, salt, egg whites, milk, vegetable oil, vanilla, frozen yogurt, sugar, cocoa, raspberry, arrowroot flour
Taken from recipeland.com/recipe/v/chocolate-pancakes-chocolate-ra-38747 (may not work)