Chocolate Pancakes With Chocolate

Ingredients

32 gr all purpose flour
26 gr sugar
3 gr unsweetened cocoa powder
1 gr baking powder
1 egg
60 ml skim milk
5 ml vegetable oil
1 gr pure vanilla extract
210 gr non fat vanilla
80 ml chocolate-raspberry sauce
130 gr raspberries
65 gr sugar
12 gr unsweetened cocoa powder
60 gr seedless raspberry jam
2 framboise
1 arrowroot
6 gr cornstarch chocolate pancakes in a sized bowl
4 pancakes
1 1/2 batter per pancake

Instructions

underside is browned and the bubbles on top remain open, 1 to 1.5 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 quarter 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 two third cup. Calories: 357 per serving; Protein: 8 grams; Fat: 3 grams; Carbohydrate: 78 grams; Sodium: 287 milligrams; Cholesterol: 1 milligram.