Best Chocolate Chunk Pancakes With Raspberry Sauce Recipes

Mini Pancakes with Raspberry Sorbet and Chocolate Sauce image

Provided by Giada De Laurentiis

Categories dessert

Time 8m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

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.

Raspberry Chocolate-Chip Pancakes image

Yield Makes 10 pancakes

Number Of Ingredients 9

1/2 stick (1/4 cup) unsalted butter
3/4 cup plus 3 tablespoons milk
1 large egg
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup picked-over raspberries
1/2 cup semisweet chocolate chips
Accompaniment: pure maple syrup, heated

Steps:

In a small saucepan melt 2 tablespoons butter over moderately low heat, stirring. Stir in milk and heat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl sift together flour, baking powder, and salt and stir in egg mixture until just combined. Gently stir in raspberries and chocolate chips.
Preheat oven to 200° F.
Heat a griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 teaspoon butter and with a metal spatula spread over griddle. Working in batches, drop 1/4-cup measures of batter onto griddle to form pancakes about 4 inches in diameter and cook until bubbles appear on surface and undersides are golden brown, about 2 minutes. Flip pancakes with spatula and cook until undersides are golden brown and pancakes are cooked through. Transfer pancakes as cooked to an ovenproof platter and keep warm, uncovered, in oven. Make more pancakes with remaining butter and batter in same manner.
Serve pancakes with syrup.