Chocolate and Orange Scotch Pancakes
This is definitely not a Filipino Recipe, but I would like to share this recipe. This is taken from the book by Rosemary Wilkinson, published by Hermes House; entitled: The Ultimate Desserts Book.
Fabulous baby pancakes in a rich creamy orange liqueur sauce.
Ingredients:
115g/ 4oz/ 1 cup self-rising flour
30ml/ 2tbsp cocoa powder
2 eggs
50g/ 2oz plain chocolate, broken into squares
200ml/ 7fl oz/ 7/8 cup milk
Finely grated rind of 1 orange
30ml/ 2tbsp orange juice
Butter or oil, for frying
6oml/ 4tbsp chocolate curls, for sprinkling
For the sauce:
2 large orange
30ml/ 2tbsp unsalted butter
45ml/ 3tbsp light muscavado sugar
250ml/ 8fl oz/ 1cup crème fraiche
30ml/ 2tbsp Grand Marnier or Cointreau
Procedure:
1. Sift the flour and cocoa into a bowl and make a well in the centre. Add the eggs and beat well, gradually incorporating the surrounding dry ingredients to make a smooth batter.
2. Mix the chocolate and milk in a saucepan. Heat gently until the chocolate has melted, then beat into the batter until smooth and bubbly. Stir in the grated orange rind and juice.
3. Heat a large heavy-based frying pan or griddle. Grease with a little butter or oil. Drop large spoonfuls of butter on to the hot surface. Cook over a moderate heat. When the pancakes are lightly browned underneath and bubbly on top, flip them over to cook the other side. Slide on to a plate and keep hot, then make more in the same way.
4. Make the sauce. Grate the rind of 1 of the oranges into a bowl and set aside. Peel both oranges, taking care to remove all the pith, then slice the flesh fairly thinly.
5. Heat the butter and sugar in a wide, shallow pan over a low heat, stirring until the sugar dissolves. Stir in the crème fraiche and heat gently.
6. Add the pancakes and orange slices to the sauce, heat gently for 1-2 minutes, then spoon over the liqueur. Sprinkle with the reserved orange rind. Scatter over the chocolate curls and serve the pancakes at once.
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