Monday, May 11, 2009

Chocolate Chip Pancakes

11⁄2 cups all-purpose flour
1⁄2 tsp granulated sugar
11⁄2 tsps baking powder
1⁄4 tsp salt
11⁄2 cups skim milk
3 tsps water
1 large egg
2 egg whites
1⁄2 tsp pure vanilla extract
2 tsps chocolate chips
Sugar-free pancake syrup
Light nondairy whipped topping

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl, whisk together the skim milk, water, egg, egg whites, and vanilla.
Gradually add the wet ingredients to the dry ingredients, whisking until well combined and smooth. Let stand for 5 minutes. Heat a large nonstick griddle over medium-high heat until hot. Move the griddle away from the heat source, lightly add with cooking oil, and return to the heat.
For each pancake, pour 1⁄3 cup batter on the griddle and immediately push 5 or 6 chocolate chips into the pancake. Cook until bubbles form on the top of the pancake, or until the bottom of the pancake turns golden, about 40 seconds. Flip the pancake over and cook for another 25 to 30 seconds, or until cooked through. Serve the pancakes while they are still hot. You can top them with some sugar-free pancake syrup or a dollop of light nondairy whipped topping if you wish.

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