Sunday 26 May 2019

Chocolate, Orange and Cardamom Pancakes

CLodagh McKenna

Serves four.


For the batter 130g plain flour, sifted

2 eggs

180ml milk

Zest and juice of 1 orange

2 tbsps melted butter For the sauce 225g good-quality dark chocolate, broken into pieces

60g caster sugar

10 cardamom pods, crushed and seeds taken out (you use the seeds)

50ml cream

Zest and juice of ½ orange


To make the batter, put the flour in a large bowl and make a well in the centre. Break the eggs into the centre and gradually mix in the flour from the sides.

Pour in the milk, orange juice and zest a little at a time, stirring with a whisk all the time. Add more milk or water if you want a thinner consistency. Put in a fridge to settle for one to two hours.

Just before you start to use the batter, mix in a tablespoon of melted butter, which will help prevent the batter from sticking to the pan.

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.

When the batter has rested for one hour, take it out of the fridge and give it a good whisk.

Heat a 20cm/8in non-stick frying pan and add just enough melted butter to glaze the pan. Swirl the pan to coat evenly with butter.

Pour in enough batter to cover the pan and swirl around to get an even spread. Cook for one to two minutes, 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.

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.

To make flavoured sugar, add a few cardamom pods, vanilla pods, lavender sprigs or star anise to a jar of caster sugar and leave to infuse for a couple of days.

Irish Independent

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