Mini Pancakes with Raspberry Sorbet and Chocolate Sauce


1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)
3/4 cup water
1 1/2 tablespoons unsalted butter, at room temperature
1 cup semisweet chocolate chips
1/2 cup heavy cream
1 cup raspberry sorbet or gelato, softened
1/2 cup raspberries


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.

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