Chocolate Orange Pancakes

Chocolate Orange Pancakes

Pancake Day, or Shrove Tuesday as it is also known, is such a brilliant idea in my eyes. I mean, who doesn’t love the excuse to eat dessert for dinner?! These Chocolate Orange Pancakes are super indulgent, I’ve topped them with whipped cream, a generous drizzle of melted Terry’s Chocolate Orange and juicy orange segments. They’re also easy to make, as most pancakes are, and you can even make a batch and reheat them later. So, why wait until Pancake Day, they’d also make an amazing dessert or sweet breakfast treat any time of year!

Jump straight to the recipe!

I whipped up the cream first and put it in the fridge so it was ready.

To make the pancake batter I started by stirring together the flour, cocoa powder, orange zest and sugar.

In a jug I whisked together milk, vegetable oil, orange extract and egg.

I poured the milk mixture slowly into the flour mixture, stirring it as I went until a smooth batter was created.

 

I warmed up my frying pan on a medium heat and added a little bit of oil, then I used a ladle to spoon blobs of the pancake mixture into the pan. Once bubble started to appear on the surface, I flipped them over. This took only a couple of minutes.

I let them cook for another minute or so on the other side, then they were ready to eat!

Chocolate Orange Pancakes

I served the Chocolate Orange Pancakes drizzled with melted Terry’s chocolate orange, a dollop of the whipped cream, and some juicy mandarin orange segments.

Chocolate Orange Pancakes

The Chocolate Orange Pancakes were absolutely divine, I am such a huge fan of this combination of flavours! If you have a sweet tooth like me you will love this for a weekend breakfast treat, or you could also have it for dessert after a meal. The pancakes can be made in advance and reheated in the microwave within seconds so it’d be so quick to put together!

I’m linking this recipe up with Cook Blog Share hosted by Everyday Healthy Recipes, and Fiesta Fridays.

5 from 5 votes
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Chocolate Orange Pancakes

Servings 12 depending on size

Ingredients

For the pancake batter

  • 125 g Self raising flour
  • 45 g Caster sugar
  • 35 g Cocoa powder
  • 250 ml Milk cow's or plant milk will both work
  • 1 tbsp Vegetable oil
  • 1 Egg large
  • 1/2 tsp Orange extract
  • 1 Orange zest only

For the toppings

  • 1/2 a Terry's Chocolate Orange melted
  • 150 ml Double cream
  • 1/2 tbsp Icing sugar
  • 1/2 tsp Vanilla extract
  • 200 g Tinned mandarin orange segments

Instructions

  1. Whip up the cream with the icing sugar and vanilla and put it in the fridge so it is ready to use

  2. To make the pancake batter stir together the flour, cocoa powder, orange zest and sugar in a mixing bowl

  3. In a jug whisk together the milk, vegetable oil, orange extract and egg

  4. Pour the milk mixture bit by bit into the flour mixture, whisk in between each addition until a smooth batter is created

  5. Warm up your frying pan on a medium heat and added a little bit of oil or butter, used a ladle to spoon blobs of the pancake mixture into the pan. Once bubbles start to appear on the surface, flip them over. This will take a couple of minutes

  6. Then let them cook for another minute or so on the other side, then they are ready to eat!

  7. Serve warm with the whipped cream, a drizzle of the melted chocolate and some orange segments

  8. If you want to save for later, allow to cool fully, and store in the fridge in an airtight container. Warm on a microwave safe plate for 30-60 seconds (depending on the wattage of your microwave). Eat within 2 days

NB. This post is NOT in any way sponsored or paid for

You can find more of my Dessert recipes by clicking here!

Chocolate Orange Pancakes

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Pancakes with Caramelised Bananas & Homemade Nutella

Pancakes with Caramelised Bananas & Homemade Nutella

It’s nearly Pancake Day and I’ve really been enjoying testing out new pancake recipe ideas in preparation, if you haven’t already, check out my Oreo Pancakes with Raspberries & Creme Fraiche recipe from last week. Nutella is amazing stuff, but it has been getting a bad rep recently due to the high sugar levels and the fact it contains palm oil. I can’t say I’ll never eat or bake with it again, but it’s certainly made me more aware of what’s in it. I was so impressed with how good this homemade ‘nutella’ tasted! I’ll definitely make it again, and it tasted great with these pancakes and caramelised bananas!

Jump straight to the recipe!

I started by making the nutella style sauce. The amount makes enough  for two servings, so feel free to double or triple it depending on how many people you’re cooking pancakes for. In my NutriBullet I blitzed together 50g hazelnuts, 2 tbsp maple syrup, 3 tbsp almond milk and 1 tbsp cocoa powder until smooth.

To caramelise the bananas I put 75g caster sugar in a frying pan and when it started to melt I added 2 sliced up bananas. When the caramel went golden, I flipped the slices over to cover both sides in the caramel, then turned off the heat while I made the pancakes.

For the pancake batter I whisked together 50g wholemeal plain flour, 235g plain flour, 2 eggs and 570ml almond milk using my Joseph Joseph Whiskle, which is a 2 in 1 whisk with a bowl scraper attached.

I heated up a frying pan on a medium heat and put a little butter in to grease it, then added the batter using a ladle to measure it out. I cooked on both sides until golden brown.

To serve the pancakes I folded them in half, added some of the caramelised bananas and dollops of the Nutella style sauce, then a big blob of creme fraiche (I used a half fat version) in the middle and then sprinkled over some chopped toasted hazelnuts to finish.

I’d never had caramelised bananas before and they were absolutely delicious! Mixed with the sweet chocolate sauce, crunchy hazelnuts and creamy creme fraiche they were the perfect topping for these pancakes. We had this for breakfast on a weekend and it was quick and easy to make, with such a satisfying result!

NB. I was sent both the NutriBullet and the Joseph Joseph Whiskle for free, all opinions are my own.

        

I’m linking this up with Cook Blog Share hosted this week by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with Simple & In Season hosted by Feeding Boys, as it’s pancake season! (That counts, right?!)

Pancakes with Caramelised Bananas & Homemade Nutella

Ingredients

For the homemade 'nutella' style sauce

  • 50 g Whole hazelnuts
  • 2 tbsp Maple syrup
  • 3 tbsp Almond milk or other milk
  • 1 tbsp Cocoa powder

For the caramelised bananas

  • 2 Bananas sliced
  • 75 g Caster sugar

For the pancakes

  • 1 tsp Vegetable oil for greasing the pan
  • 570 ml Almond milk or other milk
  • 235 g Plain flour
  • 50 g Wholemeal plain flour
  • 2 Eggs large

For serving

  • A handful of Chopped toasted hazelnuts
  • 150 ml Creme Fraiche

Instructions

  1. For the Nutella style sauce, in a NutriBullet blitz together the whole hazelnuts, maple syrup, almond milk and cocoa powder until smooth

  2. To caramelise the bananas put the caster sugar in a frying pan and put on a medium heat, when it starts to melt add the sliced up bananas. When the caramel goes golden, flip the slices over to cover both sides in the caramel, then turn off the heat while you make the pancakes

  3. For the pancake batter whisk together the wholemeal plain flour, plain flour, eggs and almond milk

  4. Heat up a frying pan on a medium heat and put the oil in to grease it, then add the pancake batter using a ladle to measure it out

  5. Let the pancakes cook for around 5 minutes on each side until golden

  6. Serve the pancakes warm, folded in half, and top with the caramelised bananas, dollops of the Nutella style sauce, creme fraiche and a sprinkling of the chopped toasted hazelnuts

You can find more of my Dessert & Pancake recipes by clicking here!

Oreo Pancakes with Raspberries & Creme Fraiche

Oreo Pancakes with Raspberries & Creme Fraiche

Pancake Day, or Shrove Tuesday, is a day entirely devoted to pancakes. However, pancakes get much more dedication than just one day in my house! I eat them for my breakfast at the weekend whenever I have enough time to do so. I usually have blueberry pancakes drizzled with maple syrup. When I heard you could make pancake batter in a NutriBullet, and a healthier pancake batter at that, my mind immediately thought of adding Oreos. Trust me to put biscuits into a healthy recipe! This recipe for Oreo Pancakes with Raspberries & Creme Fraiche is a healthy treat, good for you, but with a little naughtiness mixed in. It’s also super easy and quick to make in your NutriBullet or food processor.

Jump straight to the recipe!

The kind folks at ao.com recently sent me this fab NutriBullet, a product which I have been wanting to purchase for ages, and in fact I wasn’t far off buying one when this lovely offer from them came along. I was so excited when it arrived. The first thing I made in it was these Oreo pancakes and it’s such a fantastic idea to make things other than smoothies in it. It could be used in lots of different ways to assist with your baking, for example whizzing up biscuits to make cheesecake bases, or nuts and dates if you’re making a healthier option. It could also be used to purify fruits for sauces, or mash up bananas for banana bread.

I started by heating up a little oil in a frying pan. I used a silicone brush to coat the pan with the oil as this gives a light coverage so you don’t need to use as much oil. I used vegetable oil, but coconut oil would also be a good option.

I put all of the ingredients into the large cup of the nutribullet and whizzed them up. It took literally seconds to blitz it all into a smooth batter.

I poured the batter into a bowl and broke up the Oreos into it, then stirred them in.

I wanted to make small American style pancakes so I used a ladle to pour a small amount of batter into the frying pan.

I fried the Oreo pancakes until they were golden on both sides.

Oreo pancakes

I served the Oreo pancakes topped with creme fraiche (I used a half fat option), fresh raspberries and a drizzle of maple syrup. They were hearty and filling, and tasted wonderful. The creme frachie with the oreos gives that ‘cookies and cream’ flavour. These Oreo pancakes would make a fab weekend treat, and kids will love them too!

    

I’m linking this up with Cook Blog Share hosted this month by Hijacked By Twins, with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, and with The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I was using up the leftover oreos I had from making a Strawberry Milkshake Oreo Cheesecake earlier in the month.


Oreo Pancakes with Raspberries & Creme Fraiche

Ingredients

For the pancakes

  • 1 tsp Vegetable oil for greasing the pan
  • 260 g Wholemeal flour
  • 300 ml Almond milk or other low fat milk
  • 2 tsp Baking powder
  • A pinch of Salt
  • 1 Banana sliced
  • 1 Egg large
  • 11 Oreo biscuits Broken up

For topping

  • 300 ml Creme Fraiche half fat
  • 250 g Raspberries
  • Maple syrup to serve

Instructions

  1. Heat up the oil in a frying pan on a medium heat

  2. Put the flour, egg, banana, milk, baking powder, salt and 2 of the oreos into the larger nutribullet cup and whizz it up into a smooth batter

  3. Pour the batter into a bowl and break up the remaining oreos into it, then mix them in

  4. Using a ladle, spoon the batter into the frying pan, you can make a large pancake or lots of small ones

  5. Let the pancakes cook for around 5 minutes on each side, then flip over, until golden on both sides

  6. Serve with a dollop of creme fraiche, a sprinkling of fresh raspberries and a drizzle of maple syrup

NB. Recipe adapted from Jamie Oliver. I was sent the NutriBullet for free to try out, all opinions are my own.

You can find more of my Dessert & Pancake recipes by clicking here!

Traditional English Pancakes

Traditional English Pancakes

Pancakes are one of my favourite memories of childhood. My mum made them every year for Shrove Tuesday – or as you may know it Pancake Day! She used an old Be-Ro recipe book for the recipe that was handed down from my grandmother. I’ve modernised the recipe by changing it from ounces to grams and I’ve also added some sugar to create these delicious Traditional English Pancakes.

Jump straight to the recipe!

   

Be-Ro (originally called Bells-Royal) is one of the first popular brands of self-raising flour in the North of England. Plain flour was most commonly used, until the 1920s when Be-Ro used these recipe books to market the product and show how useful self-raising flour was. The recipe books helped the brand to become famous and are still being produced now, with the 41st edition published August 2011. The edition I used is their 19th edition and was published in 1956. The entire book is in black and white, including all the photos. Nothing like the recipe books today! The book is full of some brilliantly old school tips and phrases, such as “The woman who can cook well and bake well has every reason and every right to be proud of her cooking” – something which is definitely still true today! And for men too!

To make the batter I weighed out the flour and sugar in a bowl, then whisked in the eggs. Then I added the milk slowly and whisked until a smooth batter formed.

I heated up a frying pan and before cooking each pancake I put a spritz of oil in the pan. I measured the batter out using a ladle, and cooked it for a few minutes until bubbles formed on the surface.

Then I cooked it for a few more minutes on the other side.

Traditional English Pancakes

I served the Traditional English Pancakes warm with classic lemon and sugar. I also really love blueberries with pancakes! Really you can serve anything you like with these pancakes, from fresh fruit like strawberries with whipped cream, or warm some Nutella and drizzle it over and top with ice cream! You can also even go savoury and add melted cheese, just omit the sugar from the batter if you’re going for a savoury pancake feast.

5 from 1 vote
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Traditional English Pancakes

Servings 6 Pancakes

Ingredients

For the pancakes

  • 285 g Self raising flour
  • 2 Eggs large
  • 570 ml Milk cow's or plant milk will both work
  • 50 g Caster sugar

For the toppings

  • Lemons
  • Caster sugar
  • Blueberries

Instructions

  1. Put a frying pan on the hob to heat up at a low-medium heat

  2. In a mixing bowl stir the flour and sugar together

  3. Add the eggs and whisk in

  4. Then add the milk bit by bit, whisking between each addition until you have a smooth batter

  5. Spritz a little oil or add a knob of butter to the frying pan, then add a ladle full of batter

  6. Cook the pancake for about 4 minutes, then flip it over and cook for a further 3 minutes

  7. Serve immediately with a good squeeze of lemon juice, a generous sprinkling or sugar and fresh fruit like blueberries too if you like!

You can find more of my Dessert & Pancake recipes by clicking here!

Traditional English Pancakes

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