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: an ice cream scoop
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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