Combine first 6 ingredients; make a well in the center of mixture. Combine chocolate milk, egg, and margarine; add to dry ingredients, stirring just until dry ingredients are moistened. For each pancake, pour 2 tablespoons batter onto a hot griddle or skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked. Top with cherry sauce (below)
Combine sugar, corn starch, and water in a saucepan, stirring until smooth. Add lemon juice and cherries; stir well. Cook over medium heat, stirring constantly, until thickened and bubbly (1 cup yield).
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|Serving Size: 1 Serving (108g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 186 (52%)|
|Amt Per Serving||% DV|
|Total Fat 20.6g||27 %|
|Saturated Fat 11.7g||58 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1g|
|Cholesterol 11.6mg||4 %|
|Sodium 2334.1mg||80 %|
|Potassium 327.5mg||9 %|
|Total Carbohydrate 48.7g||14 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 44g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 358
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