Fudgy Chocolate Chip Pancakes

Oxmoor House
Served hot off the griddle, these fudge-topped chocolate chip pancakes satisfy a sweet tooth as well as a slice of frosted layer cake does.

Yield:

9 servings (serving size: 1 pancake, 1 tablespoon fudge topping, 1 tablespoon whipped topping, and 1 tablespoon raspberries)

Recipe from

Recipe Time

Prep: 8 Minutes
Cook: 9 Minutes

Nutritional Information

Calories 202
Fat 5.2 g
Satfat 2.3 g
Protein 5.2 g
Carbohydrate 36.9 g
Cholesterol 25 mg
Iron 1.6 mg
Sodium 197 mg
Caloriesfromfat 22 %
Fiber 2.8 g
Calcium 92 mg

Ingredients

1 cup all-purpose flour
1/4 cup cocoa
2 tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup low-fat buttermilk
1 tablespoon vegetable oil
1 large egg, lightly beaten
1/3 cup semisweet chocolate chips
Cooking spray
9 tablespoons fat-free hot fudge topping
9 tablespoons frozen fat-free whipped topping, thawed
9 tablespoons fresh raspberries

Preparation

Lightly spoon flour into a dry measuring cup; level with a knife. Lightly spoon cocoa into a dry measuring cup; level with a knife. Combine flour, cocoa, and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, oil, and egg; add to flour mixture, stirring until well blended. Stir in chocolate chips.

Spoon 1/4 cup batter for each pancake onto a medium nonstick skillet coated with cooking spray (chocolate will burn if pan is too hot). Turn pancakes when tops are covered with bubbles and edges look cooked.

Microwave hot fudge topping according to package directions. Cut each pancake in half, and top with fudge topping, whipped topping, and raspberries. Serve immediately.

Note:

Oxmoor House Healthy Eating Collection

January 2006