Whole-Wheat Pancakes with Orange Chocolate Sauce
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 149.7
- Total Fat: 6.6 g
- Cholesterol: 9.3 mg
- Sodium: 137.9 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.7 g
- Protein: 3.8 g
View full nutritional breakdown of Whole-Wheat Pancakes with Orange Chocolate Sauce calories by ingredient
Introduction
Tangy orange and rich chocolate are a perfect match in this pancake recipe! Serve with bacon or sausage for a sweet and savory treat. Tangy orange and rich chocolate are a perfect match in this pancake recipe! Serve with bacon or sausage for a sweet and savory treat.Number of Servings: 8
Ingredients
-
1 cup wheat flour
1 teaspoon sugar
1 teaspoon cinnamon
2 teaspoons baking powder
1 cup 1% milk
1 tablespoon olive oil
1 tablespoon water
2 tablespoons butter/margarine
1/2 cup orange juice
2 tablespoon Nutella
2 oranges, sectioned
Directions
-Pancakes-
Combine dry ingredients and mix slightly. Add milk, oil, and water. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
-Sauce-
Heat juice in a small sauce pan, stirring in Nutella until melted. Increase heat until a steady simmer. Continue to stir until a syrup-like consistency.
-Plating-
Place 1 pancake on a plate. Place 4 or 5 orange sections in the center, with a star pattern. Drizzle a light amount of the sauce across the whole pancake (Note: This sauce is EXTREMELY rich. Only a light drizzle is needed.) Top with a dollop of light whipped cream in the center of the orange slices.
Combine dry ingredients and mix slightly. Add milk, oil, and water. Whisk together until just combined. Be careful not to over mix - it should still be slightly lumpy. Set aside to rest for a few minutes.
Heat a large skillet over medium-high heat until hot. While pan is heating, add butter. As soon as the butter is melted, add melted butter to pancake batter.
Return pan to stove and stir butter into batter.
When pan is hot, with a measuring cup or ladle, pour 1/4 cup of batter into the skillet for each pancake.
Cook until bubbles form on the surface. Carefully flip pancakes with turner/spatula and cook until golden brown.
-Sauce-
Heat juice in a small sauce pan, stirring in Nutella until melted. Increase heat until a steady simmer. Continue to stir until a syrup-like consistency.
-Plating-
Place 1 pancake on a plate. Place 4 or 5 orange sections in the center, with a star pattern. Drizzle a light amount of the sauce across the whole pancake (Note: This sauce is EXTREMELY rich. Only a light drizzle is needed.) Top with a dollop of light whipped cream in the center of the orange slices.
