We replenish the pancake collection with such chocolate pancakes under an orange sauce. It is best to serve these pancakes with vanilla ice cream. Cooking time: 50 minutes.
Ingredients (for 4 portions):
75 g of flour
2 tbsp. l. cocoa-powder
3/4 cup milk
2 eggs
2 large umbilical orange ghee, for lubrication, butter, coarsely chopped
55 g of brown sugar vanilla ice cream, for serving
Preparation:
Sift flour and cocoa powder in a bowl, in the center make a small recess in the center.
Beat milk and eggs together. Gradually pour the milk mixture into flour, whipping until a homogeneous mass. Cover the dough prepared in a plastic film and put in the refrigerator for 20 minutes.
Meanwhile, peel oranges from the peel. With a small sharp knife, cut off the inner white of the peel so that only the orange part of the peel (zest) remains. Cut the zest into very thin strips. Squeeze the purified oranges on a juicer, for the sauce you will need about 100 ml of orange juice.
Prepare a pan for pancakes about 18-20 cm in size, warm it over medium heat. Slightly lubricate with groove oil, add 2 tablespoons of chilled dough, give the dough evenly through the pan. Cook for 2 minutes until the edges of the pancake begin to wrap. Turn over and cook the pancake for another minute, until golden. Shift into a plate, cover with a towel so that the pancake does not cool. Repeat the same with the remaining dough.
Next, prepare an orange sauce. To do this, heat the butter in a pan until it starts to foam. Add sugar, sliced orange peel and orange juice. Bring to a boil, continue cooking for about 3 minutes, or until the sauce thickens a little.
Lay out the prepared chocolate pancakes on the serving plates, add vanilla ice cream balls on top and pour all this with orange sauce.
Bon appetit!