The Property Magazine New Homes Winter 2018-19

RECIPE
Chocolate
& Orange
Pancakes
Method
TO MAKE THE FILLING:
1. Grate the zest from one of the
oranges into a bowl.
2. Cut away the peel and pith
from both oranges and cut into
segments, allowing the juice
to drip into the bowl, but put
the segments on a plate to one
side.
3. Beat the ricotta into the orange
rind and juice until smooth and
fold in the grated chocolate.
TO MAKE THE PANCAKES:
1. Sift the flour and cocoa into a
bowl and add the sugar. Beat
the egg, milk and vanilla extract
together then add to the dry
ingredients and whisk to make
a smooth batter.
2. To cook the pancakes, warm
a non-stick frying pan, add
a teaspoon of oil, then pour
in a very large tablespoon of
batter which should be enough
just to cover the base thinly.
Tilt the pan to distribute the
batter evenly. Place on the hob
and cook over a medium hot
setting.
When it’s Pancake Day,
everyone loves taking
part in the Shrove
Tuesday celebration
of cooking up some
simple ingredients
to make a delicious
pudding. These
chocolate and orange
pancakes make a nice
change from plain
versions.
INGREDIENTS
• 90g plain flour
• 20g cocoa powder
• 25g caster sugar
• 1 large egg
• 300ml semi-skimmed milk
• 1/2 tsp vanilla essence
• Sunflower oil, for frying
SERVES
4-8
FOR THE FILLING:
• 2 medium oranges
• 250g tub ricotta cheese
• 25g plain chocolate, grated
• 25g sugar
3. When the edges are golden
and the batter looks set, toss
or turn with a palette knife and
cook the other side for about
1 minute until golden. Remove
from the pan and keep warm.
4. Lift the pan off the hob, add
another teaspoon of oil and
add another spoonful of batter.
After tilting the pan, set back
on the hob to cook. Continue
cooking the pancakes in this
way until all the batter is used.
5. Place a tablespoon of the
ricotta filling onto each pancake
and either roll up or fold into a
cornet, and decorate with two
orange segments.
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