Orange Chocolate Chip Pancakes With Chocolate Sauce

Because you can never get enough pancake ideas. Because the weekend is almost here. Because I am on an orange and chocolate kick. I present thee with Orange Chocolate Chip Pancakes With Chocolate Sauce.

Fresh and decadent. Healthy and unhealthy – my specialty. You’re welcome. I’m sorry. You’re welcome.

Orange Chocolate Chip Pancakes With Chocolate Sauce

Makes about ten 4-inch pancakes.

Chocolate Sauce

• 1 cup semi-sweet chocolate chips or 72% high-quality chocolate
• 1/4 cup unsalted butter
• 6 tablespoons hot water
• 1 cup powdered sugar
• 3/4 teaspoon sea salt

Melt chocolate chips in the microwave or in a double boiler. Whisk in butter until it’s fully melted.  Whisk in hot water. After they are well-combined and saucy, stir in powdered sugar. Add salt and whisk until frosting is smooth.

Orange Chocolate Chip Pancakes

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon sea salt
• 1 cup buttermilk (or milk with a teaspoon of vinegar or lemon juice added to it), room temperature
• Zest from one fresh orange
• 3 eggs, room temperature
• 1/3 cup melted butter, canola oil, or vegetable oil
• 1/3  cup juice from fresh orange
• 1 cup semi-sweet chocolate chips

Whisk dry ingredients minus the chocolate chips together until well combined and smooth.

Place the wet ingredients (minus the orange juice) into a separate bowl and whisk together until eggs are well beaten.

To prepare the orange, save some zest first, then juice to get 1/2 cup of fresh juice, and then save some small pieces of the oranges to add to the pancake batter for added joy. It’s worth it. Trust me.

Pour the wet ingredients into the dry ingredients and gently stir together until they are about halfway mixed. Add orange juice, zest, orange pieces, and chocolate chips. Stir again just until combined. Don’t overmix. Lumps in the batter mean you’re doing a great job!

Place your very best non-stick pan on a burner and preheat to medium or 375°F. It will be tempting to pour the batter upon the pan before it is hot but do not give in to the temptation. When the time is right, turn the heat down to 360-365°F and pour 1/2 cup of the batter into the pan, and spread it into about a 4-5 inch circle.

There will be bubbles around the edges of the pancake that begin to burst: but, wait until the bubbles that form in the middle of the pancake begin to burst, then flip.

When pancakes are cooked, stack as high as you like and smother in heavenly, warm chocolate sauce… or with butter and maple syrup.

Garnish with lovely orange slices if you like.

Looking for some helpful pancaking hints? Check out this post on How to Make a Perfect Pancake.