Chocolate, Orange & Cardamom Pancakes
Serves 4
INGREDIENTS:
For the batter
120g / 1 cup plain / all-purpose flour
2 eggs
180ml / 2/3 cup milk
Zest and juice of 1 orange
1 tbsp melted butter
vegetable / canola oil, for frying
Zest and juice of 1 orange
For the sauce
175g / 1 cup good-quality dark chocolate, broken into pieces
60g / 1/3 cup caster / superfine sugar
5 cardamom pods, crushed and seeds taken out (you use the seeds)
3 tbsp cream
Zest of ½ orange
METHOD:
1. To make the batter, place the flour, eggs, milk, orange zest and juice, melted butter and a pinch of salt into a large bowl and whisk together to form a smooth batter. Cover and place in the fridge for at least 30 minutes
2. Meanwhile, make the sauce. Put all the ingredients for the sauce in a saucepan over a gentle heat and stir until the chocolate has melted. Set aside.
3. Heat a frying pan and add just enough melted butter to glaze the pan. Swirl the pan to coat evenly with butter.
4. Pour in enough batter to cover the pan and swirl around to get an even spread. Cook for one minute, flip over the pancake with a spatula and cook for another minute on the other side. Transfer to a warm plate, cover with kitchen foil and put in a low oven. Continue until you have used all the batter.
5. Re-heat the sauce over a low heat; if it has thickened, whisk in one to two tablespoons of water. Roll up two pancakes for each serving and pour the sauce over the pancakes to serve.
