ICE CREAM PANCAKES


Ingredients:

1 (480 g) pack MAGNOLIA PANCAKE PLUS
1 - 1/3 cups water
1 (1.5 L) tub MAGNOLIA GOLD LABEL ICE CREAM CHOCO PEANUT BUTTER
6 tbsp SKIPPY® CHUNKY PEANUT BUTTER
1 (5 g) stalk mint leaves
3 (45 g) pc strawberries, trimmed and halved

Ganache:

1 (250 mL) pack MAGNOLIA ALL PURPOSE CREAM
1 - 1/2 cups semi-sweet chocolate chips

Procedure:

  1. Place six 8x2.5 cm ring molds on a plate covered with plastic wrap. Scoop and level every 1 cup of ice cream into molds and freeze for at least 30 minutes. To unmold, place ice cream mold on top of an inverted drinking glass and gently pull down the ring to release ice cream. Set aside and freeze.
  2. Combine pancake mix and water in a bowl. Pour every 1/4 cup batter onto heated non-stick pan. When bubbles appear and edges are slightly dry, turn pancakes over and cook until golden brown. Cool and cut with an 8x2.5 cm ring mold. Set aside.
  3. To make ganache, heat cream in a small saucepan for 4 minutes or until just right before it boils. Place chocolate in a bowl and gently pour the hot cream. Let sit for 5 minutes and then stir until smooth.
  4. Spread 1 tbsp of peanut butter on top of 6 pancakes. To assemble, place a pancake with peanut butter on a plate. Add ice cream and then cover with another pancake. Add ice cream and end with pancake layer without peanut butter. Repeat stacking to make 2 more sets.
  5. Place assembled pancakes on a rack and pour ganache to cover top and sides. Freeze for at least 15 minutes before serving. Top with mint and strawberry.

 

Makes 6 servings.

(Yield:  9 pancakes & 6 molded ice creams (3 stacks)/1/2 slice per serving)

 

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