Pancakes with Trio of Sauces

Have pancakes with three sauces: berry, chocolate, and mango ginger caramel sauce. Or mix all three!


October 2008 | By Gino Gonzalez
Pancakes with Trio of Sauces
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at a glance

Main Ingredient

Eggs

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

October 2008

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

For the berry sauce
1 cup raspberries
1/4 cup sugar
1/2 cup water
1/2 lemon
zest of 1 lemon

For the chocolate sauce
1/2 cup cream
1 cup chopped dark chocolate
2 tablespoons Amaretto liquer

For the mango ginger caramel sauce
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 from 2 pieces ripe mango,
      puréed and strained
2 tablespoons brandy
pinch of salt

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

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

3  Make the chocolate sauce: Heat cream and add chocolate. Whisk in liqueur. Cool.

4  Make the mango ginger caramel sauce: Simmer cream and ginger 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 vanilla, mango purée, brandy, and salt.




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