Recipes
Orange and chocolate pancakes
Chocolate fans will love these squidgy treats with a citrus tang
Chocolate fans will love these squidgy treats with a citrus tang
(19 votes)
Cook: 30 Mins
Serves: 10
Price: 35p per serving
Nutritional Information
Each 69g serving contains
Energy
858kj
205kcal
858kj
205kcal
10%
Fat
9.0g
9.0g
Med
13%
13%
Saturates
3.5g
3.5g
Med
18%
18%
Sugars
14.5g
14.5g
High
16%
16%
Salt
0.30g
0.30g
Med
5%
5%
of your reference intake.
Typical energy values per 100g:
1243kj/297kcal
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
1
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.
2
Spread each disc with 1tsp marmalade. Freeze for 20 mins.
3
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.
4
Slowly beat the liquid into the flour mixture until you have a smooth batter.
5
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.
6
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.
7
Arrange in a stack on a serving plate with an orange wedge on the side, and a dusting of cocoa powder.