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Chocolate-Hazelnut Pancakes with Raspberry Sauce

Ingredients

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Directions

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  • In a medium bowl whisk together the flour, baking powder, and salt; set aside. In another bowl whisk together the chocolate-hazelnut spread, egg, and sugar until combined. Whisk in milk until combined. Add milk mixture to flour mixture and whisk until nearly smooth (it's ok if there are a few lumps).

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  • Heat a large skillet or griddle over medium heat and lightly grease with oil. Pour about 1/4 cup of the batter into the skillet or onto the griddle. Cook for 2 to 3 minutes. Turn when edges look dry and bubbles appear across the surface. Cook 1 to 2 minutes more or until browned on the bottom.

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  • Serve with Raspberry Sauce. Makes about 10 pancakes.

Nutrition Facts (Chocolate-Hazelnut Pancakes with Raspberry Sauce)

151 calories; 4 g total fat; 1 g saturated fat; 0 g polyunsaturated fat; 1 g monounsaturated fat; 24 mg cholesterol; 157 mg sodium. 121 mg potassium; 26 g carbohydrates; 3 g fiber; 7 g sugar; 4 g protein; 0 g trans fatty acid; 97 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 1 mg iron;

Raspberry Sauce

Ingredients

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Directions

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  • Place frozen raspberries and sugar in a medium saucepan, breaking up berries with a wooden spoon. Cook over medium heat until bubbly. In a small bowl stir together cold water and cornstarch until combined. Add to berry mixture. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve warm with pancakes. Makes about 1 3/4 cups.

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