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🍳 Chocolate Pancakes with Cinnamon Sugar and Physalis

443 kcal · 30 min · 4 servings

Ingredients

• 50 g dark chocolate (min. 70% cocoa content)
• 2 eggs
• 250 ml milk (3.5% fat)
• 150 g spelt wholemeal flour
• 2 tbsp cocoa powder (14 g; highly defatted)
• 1 tsp baking powder
• 2 tbsp full cane sugar (40 g)
• 1 pinch salt
• 4 tsp rapeseed oil
• 4 organic oranges
• 0.5 cinnamon stick
• 100 g physalis

Instructions

1. 1. Roughly chop the chocolate.
2. 2. Melt the chocolate pieces gently in a double boiler.
3. 3. Let the melted chocolate cool down.
4. 4. Whisk the eggs with the milk in a separate bowl.
5. 5. Add flour, cocoa powder, baking powder, sugar, and a pinch of salt to the egg-milk mixture.
6. 6. Stir the dry and wet ingredients well until a smooth batter forms.
7. 7. Fold the cooled, melted chocolate into the batter.
8. 8. Heat one teaspoon of oil in a frying pan.
9. 9. Place one tablespoon of batter into the hot pan.
10. 10. Fry the pancake at medium heat for three to four minutes until golden brown.
11. 11. Flip the pancake and fry for another three to four minutes until golden brown.
12. 12. Repeat the process with the remaining batter until you have baked eight pancakes in total.
13. 13. Preheat the oven to 80 degrees Celsius (convection 60 degrees Celsius or gas mark 1).
14. 14. Keep the finished pancakes warm in the preheated oven.
15. 15. Rinse the oranges under hot water.
16. 16. Dry the oranges with a cloth.
17. 17. Finely grate the zest from one orange.
18. 18. Set aside the orange zest for later.
19. 19. Cut the peel completely off the flesh of the prepared orange and a second orange.
20. 20. Ensure no white pith remains attached to the fruit flesh.
21. 21. Cut out the fruit segments in wedges using a knife.
22. 22. Catch the released orange juice in a bowl.
23. 23. Squeeze the juice from the remaining oranges into the bowl.
24. 24. Put the remaining sugar into a saucepan.
25. 25. Heat the sugar over low heat for three to five minutes.
26. 26. Wait until the sugar has lightly caramelized.
27. 27. Deglaze the caramel with the collected orange juice.
28. 28. Add cinnamon to the mixture.
29. 29. Let the mixture simmer until it becomes slightly syrupy, which takes about ten minutes.
30. 30. Add the orange segments to the syrup.
31. 31. Set the compote aside.
32. 32. Let the compote cool down for five minutes.
33. 33. Plate the pancakes.
34. 34. Top the pancakes with the cooled orange compote.
35. 35. Sprinkle the reserved orange zest over the top.
36. 36. Garnish the pancakes with physalis.
37. 37. Serve the dish.

Nutrition per serving

• kcal: 443
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 60 g