Mini Pancakes With Raspberry Sorbet And Chocolate Sauce
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
58
Spice
40
Sweetness
47
Sourness
47
mins
Prep time (avg)
6.7
Difficulty
Ingredients:
3 cup
Water1.5 tbsps
Unsalted Butter (at room temperature)1 cup
Heavy Cream1 cup
Raspberry Sorbet1 cup
RaspberryDirections:
1
Special equipment: a 1-ounce ice cream or cookie scoop Preheat a griddle or large skillet over medium heat
2
In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy
3
Melt the butter on the griddle
4
For each pancake, add 1 tablespoon of batter to the griddle
5
Cook until golden brown, about 1 to 1 1/2 minutes on each side
6
Remove to a plate and allow the pancakes to cool completely
7
Add the chocolate chips and cream to a small bowl
8
Set the bowl over a small saucepan of barely simmering water
9
Stir until the chocolate melts and the mixture is smooth
10
To serve, put a pancake on a small serving plate
11
Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet
12
Drizzle with the chocolate sauce and garnish with raspberries
13
Repeat with the remaining ingredients
14
Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon