recipe

Mini Ice Cream Pancakes: the delicious recipe for bite-sized sweet treats

Total time: 25 Min + Resting time
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
Eggs
2
Sugar
80 g (3/8 cup)
Vanilla Extract
1/2 tsp
Baking powder
1 tsp
Flour
120 g (1 cup)
Milk
100 ml (1/2 cup)
Whipping cream
300 ml (1 1/4 cup)
Chocolate, melted
100 g
ground hazenut
50 g

These Mini Ice Cream Pancakes are like miniature ice cream sandwiches, but ones that you can enjoy any time of day! It makes the perfect bite-sized breakfast recipe. Fluffy pancakes are filled with creamy, rich ice cream.

To make the pancakes, you’ll need eggs, sugar, flour, milk, and baking powder. Once cooked and cooled, fill it with ice cream, top with hazelnuts, and spread with chocolate. Not only is it easy to make, but you can also customize the recipe according to your liking. Use something different than hazelnut sprinkles, or use other flavored ice creams…the possibilities are endless! You’ll want to make these again and again!

Tips For Making Mini Pancakes With Ice Cream

The pancakes shouldn’t be rubbery. If they are, there are two possible reasons for this: either – too much flour (which means too much gluten), or they are cooking too slow.

Instead of spreading the pancakes with chocolate, you can serve them with a chocolate sauce on the side. Other sauces include caramel sauce, butterscotch sauce, or fruit sauces.

For a banana pudding-flavored dessert, mix chopped bananas in the whipped cream. Roll the filled pancakes in crushed tea biscuits, then drizzle with toffee sauce. You can also spread Nutella on top.

For a fruitier pancake: mix chopped fruit pieces (like strawberries, mango, or kiwi) in the whipped cream. Roll the filled pancakes in freeze-dried fruits, then drizzle with fruit syrup.

To serve them for breakfast, leave out the chocolate sauce, and drizzle them with maple syrup or honey.

A crepe pan will be very useful to cook the pancakes in. The sides are shorter which makes for easier flipping. But you can also use a medium frying pan— either a non-stick pan (an indispensable item in the kitchen) or a well-seasoned cast iron pan.

Don’t make the pan too hot, instead cook over medium heat. If the pan is too hot, the batter will cook before it spread completely to the sides.

Use a pastry brush to coat the pan with a thin layer of oil. You don’t want it to be too greasy.

For a quick alternative, you can use Bisquick for the pancake batter. Simply mix together 2 cups Bisquick mix, 1 cup milk, and 2 eggs. Proceed with the recipe as stated.

How To Store Mini Ice Cream Pancakes

Store the pancakes in an airtight container in the fridge for up to 4 days. Store the ice cream in the freezer. Assemble before serving. Assembled leftovers can be stored in the fridge for up to 4 days.

How To Make Mini Ice Cream Pancakes

In a bowl, add eggs, milk, flour, baking powder, vanilla extract, and sugar.

Mix.

Transfer to the bottle and pour into the pan.

When bubbles appear on the surface, flip them over.

Beat the cream with an electric mixer until stiff peaks form.

Place the whipped cream between two pancakes.

Dip the pancakes into the hazelnut grain, and pour with melted chocolate.

Serve and enjoy!

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