Fried Pancake Brownie Sundae Recipe
Make Fried Pancake Brownie Sundae Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brownie Pancake Batter
Coating & Frying
Sundae Components
Optional Garnish
Method
Brownie Pancake Batter
- 1
Mix dry ingredients
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder and 1/2 tsp fine salt until evenly combined.
- 2
Combine wet ingredients
In a separate bowl, whisk together 1 cup milk, 1 large egg, 2 tbsp melted unsalted butter and 1 tsp vanilla extract until smooth and slightly frothy.
- 3
Make pancake batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. Do not overmix — a few small lumps are fine. Batter should be thick but pourable; if too thick, add up to 1–2 tbsp additional milk.
Coating & Frying
- 4
Prepare frying station
Set out 1/4 cup flour in a shallow bowl for dusting. Pour 2 cups vegetable oil into a heavy skillet or Dutch oven and heat over medium heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter; it should sizzle and float slowly, browning in about 45–60 seconds per side.
- 5
Portion pancakes
Lightly flour your hands or a small offset spatula. Using a 2–3 tbsp measure, scoop portions of the brownie pancake batter and place them on a lightly floured plate, giving each portion space. Dust tops lightly with the 1/4 cup flour to help form a thin crust when fried.
- 6
Fry pancakes
Carefully slide 2–3 portions into the hot oil (do not overcrowd). Fry 1–1.5 minutes per side, using a slotted spoon or spatula to flip when the edges set and bubbles form on top. Fry until deep chocolate-brown and slightly crisp on the exterior. Transfer to a paper towel–lined sheet to drain. Repeat with remaining batter, maintaining oil temperature around 325–350°F (165–175°C). Sprinkle each hot fried pancake lightly with powdered sugar (about 2 tbsp total) while resting.
Sundae Assembly
- 7
Warm fudge and prepare ice cream
Warm 1/2 cup hot fudge sauce gently in microwave-safe bowl for 15–25 seconds, or until pourable but not boiling. Scoop 4 scoops vanilla ice cream and place two scoops in each serving bowl or glass.
- 8
Assemble sundaes
Place 2 hot fried brownie pancakes on top of the ice cream in each bowl (you can quarter larger pancakes to fit). Spoon warm hot fudge over the pancakes and ice cream, allowing some to drizzle down. Top with about 2 tbsp chopped toasted nuts, a generous dollop of whipped cream (about 1/4 cup per sundae), a maraschino cherry, and a sprinkle of mini chocolate chips if using.
- 9
Finish & serve
If desired, finish with a light pinch (about 1/8 tsp) of flaky sea salt over the warm fudge for contrast. Serve immediately while pancakes are warm and ice cream is cold.