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

1. Special equipment: a 1-ounce ice cream or cookie scoop
2. Preheat a griddle or large skillet over medium heat.
3. In a small bowl, whisk together the pancake mix and water until just blended and slightly lumpy.
4. Melt the butter on the griddle.
5. For each pancake, add 1 tablespoon of batter to the griddle.
6. Cook until golden brown, about 1 to 1 1/2 minutes on each side.
7. Remove to a plate and allow the pancakes to cool completely.
8. Add the chocolate chips and cream to a small bowl.
9. Set the bowl over a small saucepan of barely simmering water.
10. Stir until the chocolate melts and the mixture is smooth.
11. To serve, put a pancake on a small serving plate.
12. Top with a 1-ounce scoop of sorbet and put another pancake on top of the sorbet.
13. Drizzle with the chocolate sauce and garnish with raspberries.
14. Repeat with the remaining ingredients.
15. Cook's Note: Instead of using a 1-ounce cookie scoop, you can make a 1-ounce portion with a tablespoon-size measuring spoon.

buttermilk pancake mix, water, unsalted butter, chocolate chips, heavy cream, raspberry sorbet, raspberries

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mini-pancakes-with-raspberry-sorbet-and-chocolate-sauce-recipe.html (may not work)