Thrifty and Delicious Double Chocolate And Orange Pancakes
Fast, Tasty ,Thrifty – And Very Easy To Make
Pancakes are cheap, quick, easy and delicious. You can increase the quantities easily to turn out enough frugal snacks for a whole houseful of hungry kids or simply make a batch to freeze for other snack times. Today I didn’t finish up with the stash of frozen pancakes I planned, though: the Tartan Boys ate them as fast as I could turn them out so I had to start over when they had finally eaten their fill. I have now doubled the quantities to leave enough for now and some for later. Tartan Boy has recently discovered jars of white chocolate spread. Chocolate pancakes sandwiched together with white chocolate spread and raspberry jam are now his snacking heaven. He does have a point. The chocolate pancakes and the spread both freeze and defrost perfectly, so that’s what we now has stashed in the freezer for future snacking.
How To Make Double Chocolate And Orange Pancakes
- Put a frying pan to heat over a medium heat and add about 15ml of oil.
- In a good-sized bowl mix together 250g self-raising flour, 1 teaspoon of baking powder, 3 teaspoons of cocoa powder and 2 teaspoons of caster sugar. If you have no cocoa but do have hot chocolate that works fine too – but use a 70/30 mix of milk/water to allow for the powdered milk in the hot chocolate powder.
- Make a well in the middle and add 2 eggs, 200ml of milk and a few drops of orange oil. (If you can’t find orange oil in your local supermarket just use the grated zest of one orange. In the absence of even one orange, try vanilla essence.) Gently whisk these together and gradually start to incorporate the flour mixture. Keep whisking until it is all mixed in. It should be quite a dark brown colour.
- Now take a couple of sheets of kitchen roll, place them one on top of the other and fold them into quarters. Use this pad to wipe the oil from your frying pan. Keep it to hand and use it to wipe some of the oil back onto the pan between batches of pancakes.
- Using a serving spoon drop a few spoonfuls into the pan. Let your mind wander happily as you wait for bubbles to form on the surface of the pancakes but DO NOT WANDER OUT OF THE KITCHEN. I speak from unhappy experience here.
- Once the surface of each pancake is covered in bubbles, use a fish-slice to flip them over and cook for approximately 1 minute on the other side. It’s not an exact science – lift one carefully after 30 seconds and see how it’s getting on.
- Lay a clean dish towel out and lay your lovely pancakes in a line across the middle and then fold one half of the towel over them, as though you are tucking them in for the night. I have no idea what purpose this serves, but it’s what my mum always did and that’s good enough for me.
- If your first batch were a little burned, adjust the heat. If they weren’t, pause and bask in the smug glow of your own culinary genius. Wipe the pan with the oily paper and repeat steps 5-7.
- Keep going until you are finished. The pancakes are very good warm with just butter, or jam, or chocolate spread (or all three!). If you want to keep some to freeze then keep the towel over them and let them cool before you sandwich them together with chocolate spread, pop them into little freezer bags and stash them away.