Recipe courtesy of Giada De Laurentiis
Episode: Special Delivery
Mini Pancakes with Raspberry Sorbet and Chocolate Sauce
Total:
8 min
Active:
5 min
Yield:
4 servings
Level:
Easy
Total:
8 min
Active:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: a 1-ounce ice cream or cookie scoop

Preheat a griddle or large skillet over medium heat.

In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy. Melt the butter on the griddle. For each pancake, add 1 tablespoon of batter to the griddle. Cook until golden brown, about 1 to 1 1/2 minutes on each side. Remove to a plate and allow the pancakes to cool completely.

Add the chocolate chips and cream to a small bowl. Set the bowl over a small saucepan of barely simmering water. Stir until the chocolate melts and the mixture is smooth.

To serve, put a pancake on a small serving plate. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet. Drizzle with the chocolate sauce and garnish with raspberries. Repeat with the remaining ingredients.

Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.

IDEAS YOU'LL LOVE

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Mini Crab Cakes and Cajun Tartar

Recipe courtesy of Trisha Yearwood

Mini Chopped Salad with Buttermilk Dressing

Recipe courtesy of Ree Drummond

Almond Pancakes

Recipe courtesy of Giada De Laurentiis

Mini Strawberry Mascarpone Tarts

Recipe courtesy of Claire Robinson

Mini Egg Rolls

Recipe courtesy of Michele Urvater

Mini Carrot Cupcakes

Recipe courtesy of Food Network Kitchen

Blueberry Buckwheat Pancakes

Recipe courtesy of Ellie Krieger

Oatmeal Cookie Pancakes

Recipe courtesy of Rachael Ray

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking