A tale of recipe conception…
It had been a long day and all I really wanted was some quality couch time with the Bon Appetit test kitchen. Whatever plans I had in mind for dinner were soon diminished by more slothful desires for all things lazy and cozy.
Moments such as these invariably lead to ‘breakfast for dinner’ declarations in our home and I am not begrudging that fact. But on this occasion, chocolate and orange were on my brain - likely because I had recently fallen in love with this mousse of Ina’s.
So, I mingled some zest with sugar and chopped up a block of chocolate.
In a very short while and very few dishes later, dinner was plated and I sat in wonder at the fact that somehow, chocolate orange pancakes had eluded me for so many years. A true revelation.
Dramatic? A bit, but breakfast foods are serious business.
If you are craving coziness, look no further than these pancakes. Their breakfast heritage lends them instant comfy-cozy cred, and the pop of citrus adds a welcome touch of that springtime-essence which I always begin craving this time of the year.
These pancakes, chocked with chocolate, really shine with only a smear of butter - the true test of any pancake’s inherent worth in my mind. That said, a drizzle of maple syrup never hurts.
Simmer said syrup with a strip of orange zest for extra credit.
So, if you find yourself hungry and tired on this not-yet-spring Wednesday, and crave a hug almost as much as a meal, look no further.
And there you have it - ‘lazy dinner’ never looked so fine.
Happy Wednesday!
Celebrate every moment.
Dark Chocolate-Orange Pancakes
serves 4-6 - easily halved
1/2 cup unsalted butter, melted and cooled, plus extra for frying
1/2 cup full-fat sour cream, at room temperature
4 large eggs, at room temperature
1 teaspoon vanilla extract
2 cups whole milk
2 2/3 cups all-purpose flour
1 tablespoon + 1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup granulated sugar
1 heaping tablespoon orange zest
2/3 cup dark chocolate, roughly chopped
Cook’s Note: Bringing all the ingredients to room temperature may seem like a major drag. That said, it is really important for this recipe. If your sour cream and eggs are straight from the refrigerator they will cause the butter to solidify into tiny shards. Likewise, hot butter will quickly scramble your eggs. All in all, a bit of patience will see you through to a dreamy-smooth batter.
If your oven has a “warm” setting, turn that on now.
In a medium-sized mixing bowl or large measuring cup, whisk together melted butter, sour cream, and eggs. Slowly stream in milk and vanilla and whisk until the mixture is smooth.
In a separate bowl, sift flour, baking powder, and salt. Set aside for now.
Finally, in a large mixing bowl, combine sugar and orange zest. Use the tines of a fork to press the zest into the sugar, releasing the oils. This will help to carry the orange flavor throughout the batter.
Pour the wet mixture over the sugar and use a whisk to mix well. Pour in the dry ingredients and whisk until the batter is smooth and all ingredients are incorporated. Use a spatula to fold the chocolate into the batter.
Allow the batter to sit at room temperature for five minutes.
Place a nonstick frying pan over medium heat and brush the surface with about one teaspoon of butter.
Pour roughly 1/3 cup of batter into the center of the pan. Reduce the heat slightly if your cooktop tends to run hot. Do not touch the pancake until the surface is entirely covered in bubbles and all of them have popped. Then, use a spatula to flip the pancake and cook on the opposite side for roughly one minute.
Transfer the cooked pancakes to a heat-safe plate and keep warm in the oven while you prepare the remaining batter.
Serve with a generous serving of salted butter and a drizzle of syrup for the ultimate experience.
Enjoy!!
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