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Pancakes with Chocolate-Orange Sauce

  • Prep Time: 20 minutes (+10 minutes)
  • Cook Time: 30 minutes
  • Servings: 4

Give Sunday brunch an indulgent upgrade.

Skip the syrup and top this breakfast staple with a cocoa-citrus twist.

Steps

Chocolate-orange sauce

  1. 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

  1. In a large bowl, combine flour, baking powder and salt. Set aside.
  2. 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.
  3. 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.
  4. Serve pancakes with chocolate sauce and garnish with orange slices.

 

Maitre Portrait
Maître Chocolatier Tip

For a more traditional chocolate sauce, use Lindt Excellence 70% Dark Chocolate.