Chocolate, Orange, and Pea Deep Pan Pancakes
What could be better than fluffy pancakes with a twist? Joshua Mallarkey entered this creative recipe into our Plant S Nutrition Young Development Chef of the Year competition, using pea flour, paired with zesty orange and melted chocolate. It’s a fun and tasty way to shake up your pancake game.
Time to Make: 1.5 hours
Servings: 2
Ingredients
- 90g Plant S Yellow Pea Flour
- 120g self-raising flour
- 2 tsp baking powder
- ½ tsp salt
- 25g butter
- 2 eggs (beaten)
- 180ml milk
- 1 whole orange (sliced)
- 50g chocolate
- 10g cocoa powder
- Vanilla ice cream
Method
- Combine the dry ingredients (pea flour, self-raising flour, baking powder, and salt) in a large bowl. Make a well in the centre, add the milk and beaten eggs, and whisk until the batter is thick, smooth, and lump-free.
- Place a frying pan over medium heat and let it warm up. Add a small amount of butter to the pan and let it melt.
- Pour a ladle of batter into the pan and allow it to cook for a couple of minutes until the bottom is golden brown. Flip the pancake and cook the other side until golden. Repeat for the remaining batter, adding more butter to the pan as needed.
- While the pancakes are cooking, melt the chocolate in a heatproof bowl over a pot of simmering water or in the microwave (in short bursts, stirring frequently).
- Once the pancakes are cooked, spread the melted chocolate evenly over them. Allow the chocolate to set, then cut each pancake into 4 triangles.
- Arrange the pancake triangles on a plate, top with fresh orange slices, add a scoop of vanilla ice cream, and sprinkle with cocoa powder.
Serve immediately and enjoy!
