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Mini pancakes with raspberry sorbet

Try serving your favourite pancakes with a fruity sorbet for a cool twist.

  • Preparation Time5 mins
  • Cooking Time3 mins
  • Serves4
  • DifficultyEasy
225g buttermilk pancake mix
180ml water
225g semisweet chocolate chips
125ml heavy cream
250ml raspberry sorbet or gelato, softened
110g raspberries
20g unsalted butter, at room temperature
Special equipment
1) Preheat a griddle or large frying pan 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. For each pancake, add 1 tbsp 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.

4) 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.

5) To serve, put a pancake on a small serving plate. Top with a 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.

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