Mini Pancakes with Raspberry Sorbet and Chocolate Sauce

Total Time:
8 min
Prep:
5 min
Cook:
3 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.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    Not what you're looking for? Try:

    Spicy Sweet Potato Pancakes with Holiday Guacamole

    Recipe courtesy of Rachael Ray