Pancakes With Chocolate Orange Sauce Food

PANCAKES WITH CHOCOLATE-ORANGE SAUCE

Steps:

• 1. Chocolate-orange sauce: Put chocolate in a bowl and set aside. 2. In a small saucepan over low heat, heat cream and maple syrup. When mixture is hot, pour over chocolate. 3. 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.) 4. Pancakes: In a large bowl, combine flour, baking powder and salt. Set aside. 5. 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. 6. 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. 7. Serve pancakes with chocolate sauce and garnish with orange slices.

ORANGE CHOCOLATE CHIP PANCAKES

Steps:

• Whisk together all ingredients except chips until just combined.
• Heat a griddle over medium heat until hot and lightly brush with additional oil.
• Working in batches, pour a scant 1/4 cup batter per pancake onto griddle and sprinkle each pancake with about 1 1/2 teaspoons chips.
• Cook until bubbles appear on surface and undersides are golden-brown, about 1 minute.
• Flip with a spatula and cook other side, about 1 minute more (Lightly oil griddle between batches.).

ORANGE PANCAKES WITH ORANGE SAUCE

Steps:

• For the sauce, mix the cornstarch, orange rind, orange juice and honey in a small saucepan.
• Bring the mixture to a boil over medium heat, stirring constantly until thickened.
• Remove from heat and stir in the butter until melted.
• Add orange sections to the sauce just before serving.
• For the pancakes, combine the flour, baking powder and orange rind.
• In a seperate bowl, stir together the egg white or egg substitute, honey, milk, orange juice and oil.
• Stir wet ingredients into the dry just until moistened.
• On a well seasoned griddle that has been sprayed with non-stick cooking spray bake 3 pancakes; using 1/3 of pancake mixture for each.
• To assemble, spread 1/2 the ricotta cheese on top of first and second pancake topping with small amount of warm orange syrup.
• Top stack with final pancake and pour remaining warm sauce over all.
• Cut into fourths and serve.