Food Network UK

Mini pancakes with raspberry sorbet

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

  • 225g buttermilk pancake mix
  • 180ml water
  • 225g milk chocolate chips
  • 125ml double cream
  • 250ml raspberry sorbet or gelato, softened
  • 110g raspberries
  • 20g unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , at room temperature
  • Special equipment: an ice cream scoop

Use imperial measurements

Method

How to make Mini pancakes with raspberry sorbet

1) Preheat a griddle or large frying pan over medium heat.

2) In a small bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk together the pancake mix and water until just blended and slightly lumpy.

3) Melt the Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more 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.