Food recipes
Mini Pancakes with Raspberry Sorbet and Chocolate Sauce
Mini Pancakes with Raspberry Sorbet and Chocolate Sauce Ingredients: pancakes, plain, dry mix, complete (includes buttermilk) water, bottled, generic butter, without salt spartan, real semi-sweet chocolate baking chip...
Mini Pancakes with Raspberry Sorbet and Chocolate Sauce
Ingredients:
pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
sherbet, orange
raspberries, raw
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.
Ingredients:
pancakes, plain, dry mix, complete (includes buttermilk)
water, bottled, generic
butter, without salt
spartan, real semi-sweet chocolate baking chips,
cream, fluid, heavy whipping
sherbet, orange
raspberries, raw
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.