Pancakes with Chocolate Orange Sauce
Lindt Excellence Dark 70% Bar 100g
4 - 6 people
- For the chocolate-orange sauce:
- 100 g Lindt Excellence Orange Intense Dark Chocolate, chopped
- 125 ml double cream
- Golden syrup, to taste
- For the pancakes:
- 284 ml buttermilk
- 100 ml milk
- 1 large egg
- 1 tsp vanilla extract
- 150 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 35 g soft brown sugar
- 50 g butter, melted
- sunflower oil, for frying
- To decorate:
- Orange slices
- Chocolate curls
- Lindt Excellence 70% Cocoa Dark Chocolate, grated into curls
For the chocolate-orange sauce: Put the chocolate into a heat-proof bowl and set aside. Pour the cream into a small saucepan over a low heat and bring to a simmer. Remove from the heat and pour over the chocolate, whisking constantly until you have a smooth, melted chocolate sauce. Sweeten to taste with a drizzle of golden syrup. Pour into a jug and set aside.
Whisk the buttermilk, milk, egg, vanilla extract and melted butter together in a small jug and set aside.
In a large bowl, sieve together the flour, baking powder and bicarbonate of soda. Add the sugar and mix to combine.
Make a well in the centre and gradually pour in the wet ingredients. Whisk until you have a smooth, thick batter. Leave to stand for 15 minutes.
Brush a nonstick frying pan with a little sunflower oil and place over a medium heat. Once the pan is hot, pour half a ladle of batter into the pan and gently spread out to form a small disc. Leave to cook for 1-2 minutes or until bubbles start to form - don’t be tempted to fiddle with it. Flip using a palette knife or spatula and cook for a further minute or so until just firm. Pop onto a plate and repeat with the remaining batter - using more oil as necessary.
Serve the pancakes in a stack drizzled with the warmed chocolate-orange sauce, decorated with sliced oranges and chocolate curls, with the remaining jug of sauce on the side.
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