Peanut Butter Chip and Chocolate Chip Pancakes
Snickerdoodle, Chocolate Chip or Oatmeal Cookie Pancakes
Makes: 14-18 pancakes
Also known as Pannkakor, these delicious pancakes should be thin like crêpes. It’s also important that the skillet is thoroughly and evenly hot before starting. Slightly salty, by the way. If you want a sweet*er* pancake, lessen the salt and add more sugar.
These delicious, yet simple pancakes are a treat anyday!
I know it says “Serves 2”, but I ate ALL of it. Don’t blame me: they’re just soo tempting (though I couldn’t eat anything more for hours)!
1 cup skim milk
1/4 cup egg white
2 Tablespoons margarine (no Sat Fat)
1 cup all purpose flour
1/4 cup Splenda sugar substitute
1/2 tsp baking powder
1/2 tsp salt
cinnamon sugar, strawberry preserves or sliced fresh berries, Cool Whip Light
1/3 cup unsweetened cocoa powder goes in with the flour
1. In a small bowl, combine milk, egg and butter; whisk until blended.
In another bowl, combine flour, cocoa powder, Splenda, baking soda and salt; mix well.
2. Add milk mixture; whisk just until dry ingredients are moistened (Batter will be slightly lumpy).
3. Heat griddle over medium heat until hot (Drops of water will sizzle, then evaporate).
4. Pour 8 pancakes, using 1/3 to 1/2 cup batter into griddle.
5. Cook 1-2 minutes or until batter is set around edges.
6. Carefully turn over pancake; cook 1-2 minutes or until pancakes are cooked through.
7. Repeat with remaining batter.
8. Sprinkle pancakes with powdered sugar; serve warm with desired toppings.