Zesty Chocolate Orange Pancakes

October 10, 2016 0 Comments

Zesty Chocolate Orange Pancakes

Zesty Chocolate Orange Pancakes 

These are great hot or cold and are more similar to scotch pancakes than a crepe style pancake. Scotch pancakes are thicker than thin style crepes and cook with a very slight crust. They're also slightly sweeter than either the crepe or the American-style pancake which means they are perfect for a little addition of salty half-melted butter.
I usually throw a few chocolate chips into the mixture, but the lovely fragrant orange is also delicious on it's own. I’ve used fresh orange juice in this recipe, but for a stronger ‘orange’ flavour, add concentrated juice (although it can taste a little more bitter than fresh juice, the sweetness from the added sugar and chocolate chips balances it out very well).
As with all our recipes, tweak according to personal preference e.g. if not sweet enough, add extra sugar, if too sweet, add a little less etc. Feel free to share your own hints, tips and recommendations in the comments section.


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)


Frying pan

Large Mixing Bowl

Small mixing bowl 


1. Bowl 1 - Combine the flour and the salt, mix

Zesty Orange Pancake flour

2. Bowl 2 - Combine sugar and orange zest, mix well and add to the flour / salt mix (bowl 1).

Zesty Orange Pancake orange sugar


3. Separate bowl - Mix the eggs, orange juice and vanilla together.

Zesty Orange pancake eggs orange juice


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.

Zesty Chocolate Orange pancakes flour eggs 

5. Fold in chocolate chips gently (do not stir rigorously or ‘over mix’).

Chocolate Orange pancakes


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.

Chocolate Orange pancake bubbles


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.