• 4servings
  • 8minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 cup buttermilk pancake mix (recommended: Krusteaz Buttermilk)

  2. 3/4 cup water

  3. 1 1/2 tablespoons unsalted butter , at room temperature

  4. 1 cup semisweet chocolate chips

  5. 1/2 cup heavy cream

  6. 1 cup raspberry sorbet or gelato, softened

  7. 1/2 cup raspberries

Instructions Jump to Ingredients ↑

  1. Special equipment: a 1-ounce ice cream or cookie scoop Preheat a griddle or large skillet over medium heat.

  2. 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.

  3. 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.

  4. 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.

  5. 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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