Mini pancakes with raspberry sorbet

  • 225g buttermilk pancake mix
  • 180ml water
  • 225g milk chocolate chips
  • 125ml double 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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