Pancakes with Chocolate-Orange Sauce
Give Sunday brunch an indulgent upgrade.
Skip the syrup and top this breakfast staple with a cocoa-citrus twist.
Maître Chocolatier Tip: For a more traditional chocolate sauce, use Lindt EXCELLENCE 70% Dark Chocolate.
Lindt EXCELLENCE Orange Intense Dark Chocolate Bar, 100g
- Chocolate-orange sauce
- 1 bar (100g) Lindt EXCELLENCEOrange Intense Dark Chocolate
- 1/2 cup (125mL) 35% cooking cream
- 1 tbsp pure maple syrup
- 2 cups (250g) unbleached all-purpose flour
- 2 tsp baking powder
- 1 pinch fine salt
- 2 large eggs
- 1/4 cup (50g) sugar
- 1/2 tsp pure vanilla extract
- 1 3/4 cup (440mL) milk
- Vegetable oil, for cooking
- Orange slices (for garnish)
Lindt Chocolate In This Recipe
Chocolate-orange sauce: Put chocolate in a bowl and set aside.
In a small saucepan over low heat, heat cream and maple syrup. When mixture is hot, pour over chocolate.
Using a whisk, mix until sauce is blended. Reserve at room temperature for pancakes. (Makes about one cup. Sauce can be prepared in advance and stored in a sealed glass jar for 4 days in a refrigerator. Warm to serve.)
Pancakes: In a large bowl, combine flour, baking powder and salt. Set aside.
In another bowl, whisk eggs with sugar, vanilla and milk. Gradually add liquid ingredients to dry ingredients, mixing until a homogeneous paste is obtained. Leave dough to rest for about 10 minutes at room temperature.
Heat a non-stick skillet over medium heat. Lightly oil the pan. When the pan is hot, pour about 1/3 cup (80mL) of dough into centre of pan and cook each pancake 1 to 2 minutes on each side, or until golden brown.
Serve pancakes with chocolate sauce and garnish with orange slices.
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