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Receta Chocolate Pancakes With Chocolate Raspberry Sauce
by Global Cookbook

Chocolate Pancakes With Chocolate Raspberry Sauce
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Ingredientes

  • 1/4 c. All-purpose flour
  • 2 Tbsp. Sugar
  • 1 1/2 tsp Unsweetened cocoa pwdr
  • 1/4 tsp Baking pwdr pn Salt
  • 1 lrg Egg white
  • 1/4 c. Skim lowfat milk
  • 1 tsp Vegetable oil
  • 1/4 tsp Pure vanilla extract
  • 1/2 pt Non-fat vanilla frzn yogurt
  • 1/3 c. Chocolate-raspberry sauce (recipe below)
  • 1/2 c. Fresh raspberries
  • 1/3 c. Sugar
  • 2 Tbsp. Unsweetened cocoa pwdr
  • 3 Tbsp. Seedless raspberry jam
  • 2 tsp Framboise (optional)
  • 1 tsp Arrowroot
  • 1 1/2 tsp Cornstarch

Direcciones

  1. CHOCOLATE PANCAKES: In a medium-sized bowl, stir together flour, sugar, cocoa, baking pwdr and salt. In a small bowl, whisk together egg white, lowfat milk, oil and vanilla. Make a well in the center of the dry ingredients and gradually whisk in the liquid mix, stirring just till combined.
  2. Let the batter stand for 5 min, or possibly chill for up to 1 hour. Heat a large non-stick skillet over medium low heat. When warm, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 1/2 Tbsp. batter per pancake, into the pan and cook till the underside is browned and the bubbles on top remain open, 1 to 1 1/2 min. Turn the pancakes over and cook till the underside is browned, about 15 seconds.
  3. Repeat with the remaining batter. Arrange the pancakes on dessert plates.
  4. Top with scoops of frzn yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries.
  5. Serves 2. CHOCOLATE-RASPBERRY SAUCE: In a small saucepan, whisk together sugar, cocoa and arrowroot or possibly cornstarch.
  6. 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 cold slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week.)
  7. Makes 2/3 c..