Chocolate and orange pancakes

Orange and chocolate pancakes

Chocolate fans will love these squidgy treats with a citrus tang

By , 14 February 2017

(13 votes)

Orange and chocolate pancakes

  • 30 Mins

  • Serves: 10

Nutritional Info
Each 69g serving contains

  • Energy

    857KJ

    205KCAL

    10%

  • Fat

    9.0g

    med

    13%

  • Saturates

    3.5g

    high

    18%

  • Sugars

    14.5g

    med

    16%

  • Salt

    0.30g

    med

    5%
of your reference intake.
Typical energy values per 100g: 1243kJ/297kcal.
Ingredients
  • 125g Lindt Excellence Orange Intense Chocolate
  • 10tsp Asda Fine Cut Orange Marmalade
  • 140g self-raising flour
  • 1tsp baking powder
  • 3tbsp cocoa powder, plus extra for dusting
  • 2tbsp caster sugar
  • 200ml milk
  • 1 large egg, beaten
  • 2tbsp rapeseed oil, plus 2tsp for frying
  • Orange wedge, to serve
Method

  • Melt the chocolate in a glass bowl over a pan of boiling water – don’t let the base of the bowl touch the water. Spoon 10 individual teaspoons of it over a sheet of baking paper, spreading each one out into a 5cm disc. Freeze until solid.

  • Spread each disc with 1tsp marmalade. Freeze for 20 mins.

  • Sift the flour, baking powder, cocoa powder and sugar into a bowl. Beat together the milk, egg and 2tbsp rapeseed oil in a separate bowl.

  • Slowly beat the liquid into the flour mixture until you have a smooth batter.

  • Heat a nonstick frying pan on low. Lightly brush with a little rapeseed oil. Add 2tbsp batter to the pan and spread out evenly with a spatula. Cook until bubbles begin to pop on the surface.

  • Lay a frozen chocolate disc on the top and spoon over enough batter to cover – you might need to spread it slightly with a spatula. Carefully flip and cook for 1 min more. Put on a warm serving plate. Repeat with the rest of the batter to make 10 pancakes.

  • Arrange in a stack on a serving plate with an orange wedge on the side, and a dusting of cocoa powder.