Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
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For a touch of romantic whimsy, cook the pancakes and stamp them into hearts with a heart-shaped cookie cutter.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1993

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Recipe Summary test

total:
30 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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Nutrition Facts

302 calories; protein 7g; carbohydrates 66g; dietary fiber 3.5g; sugars 41.5g; fat 3.1g; saturated fat 0.5g; cholesterol 1mg; vitamin a iu 14.7IU; vitamin c 8.1mg; folate 9.9mcg; calcium 164.2mg; iron 0.8mg; magnesium 32.2mg; potassium 304.2mg; sodium 223.2mg.
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Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/29/2011
Tasty This recipe is pretty good for the amount of calories I've made it a few times (as written) but I drizzle mine with maple syrup instead. If you're dieting and are craving chocolate this is a good choice. Read More