Pancakes with Trio of Sauces

Having choices can be fun but tough when forced to pick just one. Can’t decide? Mix the three for an interesting play of sweet flavors.

Serves 4 to 5  Prep Time 20 minutes  Cooking Time 30 minutes

2 135-gram packs instant hotcake mix
1/2 teaspoon maple flavor
1/4 cup roasted pecans, quartered

1 cup raspberries
1/4 cup sugar
1/2 cup water
1/2 lemon
zest of 1 lemon

1/2 cup cream
1 cup chopped dark chocolate
2 tablespoons Amaretto liquer

3/4 cup cream
5 1/2 tablespoons ginger (sliced)
1 1/2 cup sugar
1/4 cup butter
1 teaspoon vanilla flavor
mango puree
2 tablespoons brandy
pinch of salt

1  Prepare the berry sauce: Simmer raspberries, sugar, and water. Add juice of lemon and lemon zest. Mix cornstarch and water and add to the sauce. Simmer for 2 minutes more.

2  Make the chocolate sauce: Heat cream and add chopped dark chocolate. Whisk in Amaretto liqueur. Cool.

3 Make the mango ginger caramel sauce: Simmer cream and ginger (sliced) for 5 to 8 minutes over low heat. Take out ginger and set aside cream.  In another pan, melt sugar. When sugar turns amber and becomes slightly bubbly, add  butter. Add ginger-infused cream.
Turn off heat then add 1 teaspoon vanilla flavor, mango purée (from 2 pieces ripe mango, puréed and strained), 2 tablespoons brandy, and a pinch of salt.

4 Follow the package directions to make the pancake batter. Add maple flavor and roasted pecans. Cook in a nonstick pan. Serve with butter and trio of syrups.

Photography by At Maculangan │ Food Preparation by Gino Gonzalez of Center for Asian Culinary Studies │ Food Styling by Giannina Gonzalez │Prop Styling by Angelo Comsti

• joan Apr 02 2010 @ 08:41am Report Abuse

     

  i love the berry syrup and chocolate syrup...