Makes 8 pancakes
Preparation time: 15 minutes
Cooking time: 20 minutes
425g Self Raising flour
Pinch of salt
45g tablespoons sugar
Zest of 1 orange
2 large eggs
120ml orange juice (fresh or concentrated)
1 tsp vanilla extract
50g Robins and Sons Milk chocolate chips (dark can also be used if preferred)
Large Mixing Bowl
Small mixing bowl
1. Bowl 1 - Combine the flour and the salt, mix
2. Bowl 2 - Combine sugar and orange zest, mix well and add to the flour / salt mix (bowl 1).
3. Separate bowl - Mix the eggs, orange juice and vanilla together.
4. Add the combined wet ingredients (eggs / orange juice / vanilla) to the bowl containing all the dry ingredients and fold in gently until no dry bits of flour can be seen.
5. Fold in chocolate chips gently (do not stir rigorously or ‘over mix’).
6. Heat a frying pan over a low / medium heat. Add a small amount of oil (cans of spray oil are great for this as they dispense just the right amount. Too much oil and you have a soggy pancake).
7. Add a 'dollop' of batter to the pan and allow to cook gently.
The batter will be very lumpy and thick, so won't spread very far, therefore the size of 'dollop' will determine the size of your pancake. I use a measuring cup which holds 1/3 of a cup (approximately 6 tablespoons) of batter. However they can be a small or large as you like.
Cook for approximately 5/6 minutes, until the bottom has browned AND the top of the pancake has started to set and bubbles have appeared on the surface. This is a very important indicator that the pancake is cooked all the way through (otherwise it'll be very stodgy). If the bottom is starting to burn before the bubbles have appeared on the surface, turn the heat level down slightly, to allow it to cook a little longer.
8. Flip the pancake and cook the other side for a further 2/3 minutes or until nicely browned.
Serve hot or cold, with ice cream, cream, crème fraiche, maple syrup or chocolate sauce for a real cocoa hit.
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