Delicious Pancake Recipe

Chocolate and Lemon Buttermilk Pancakes

Serves 6

This recipes was adapted from the basic pancake recipe in the New Complete Weight Watchers Cookbook. Four pancakes equals one serving (10 points) but I cut that in half and serve with a heaping dish of fresh fruit. Fresh berries pair nicely with the melted chocolate and the addition of lemon makes for a refreshing finish. You can serve with a drizzle of pure maple or agave syrup if desired, but these flavorful pancakes are delicious naked, fresh off the skillet.

• 2 cups all-purpose flour
• 1/3 c sugar
• 2Tbsp baking powder
• 1/4 tsp salt
• 2 1/2 c low-fat buttermilk
• 1 egg
• 1 tsp vanilla
• Zest of one lemon
• 1 Tbsp canola oil
• 1/2 c dark chocolate chunks

Whisk together flour, sugar, baking powder and salt in a medium bowl. Whisk together buttermilk, egg, vanilla and oil in a small bowl. Add the milk mixture to flour mixture, then add chocolate chunks and stir just until flour mixture is moistened (batter will be lumpy).

Lightly spray or grease nonstick griddle and set over medium heat. Pour scant 1/4 cupfuls of batter onto griddle. Cook until bubbles appear and edges of pancakes look dry. Turn pancakes over and cook until golden brown on second side. Transfer to platter and keep warm. Repeat with remaining batter, making a total of 24 pancakes.