From EatingWell: January/February 1993
For a touch of romantic whimsy, cook the pancakes and stamp them into hearts with a heart-shaped cookie cutter.
- 1/4 cup all-purpose flour
- 2 tablespoons sugar
- 1 1/2 teaspoons unsweetened cocoa powder
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 large egg white
- 1/4 cup skim milk
- 1 teaspoon canola oil
- 1/4 teaspoon vanilla extract
- 1/2 pint nonfat vanilla frozen yogurt
- 1/3 cup Chocolate-Raspberry Sauce, (recipe follows)
- 1/2 cup fresh raspberries
- Stir together flour, sugar, cocoa, baking powder and salt in a medium bowl. Whisk together egg white, milk, oil and vanilla in a small bowl. 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.
- Spray a large nonstick skillet with nonstick cooking spray and place over medium-low heat. Make 3 to 4 pancakes, using about 1 1/2 tablespoons of batter per pancake, in 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.
Tips & Notes
- Make Ahead Tip: Pancake batter can be refrigerated for up to 1 hour.
Per serving: 302 calories; 3 g fat (1 g sat, 2 g mono); 1 mg cholesterol; 66 g carbohydrates; 7 g protein; 3 g fiber; 226 mg sodium; 308 mg potassium.
Carbohydrate Servings: 4 1/2
Exchanges: 4 1/2 other carbohydrate
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- Ease of Preparation
- Total Time
- 30 minutes or less
- January/February 1993