Orange and chocolate pancakes
- 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
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.