why make this recipe
Chocolate-Clementine Pancakes are a delicious twist on traditional pancakes. The combination of rich dark chocolate and vibrant clementine juice makes them unique and tasty. They are perfect for breakfast, brunch, or even a sweet treat any time of day. The zesty flavor of the clementines adds a refreshing contrast to the chocolate, making each bite special. Plus, they are quick and easy to make, ensuring you can whip up a delightful meal without any fuss.
how to make Chocolate-Clementine Pancakes
Ingredients:
- 1 1/2 c. all-purpose flour, spooned and leveled
- 3 tbsp. sugar
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 2 large eggs, beaten
- 2 tsp. clementine zest, plus 3/4 cup juice
- 3/4 c. buttermilk
- 3 tbsp. unsalted butter, melted, plus more for skillet
- 1/2 tsp. pure vanilla extract
- 1 1/4 oz. dark chocolate, chopped (about 1/3 cup)
- Pure maple syrup, for serving
Directions:
- In a bowl, combine the flour, sugar, baking powder, and salt.
- In a separate bowl, mix the beaten eggs, clementine juice, buttermilk, melted butter, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Let the batter rest for 10 minutes.
- Fold the clementine zest and chopped chocolate into the batter.
- Heat a large cast-iron skillet or griddle over medium heat. Lightly butter the skillet.
- Pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook until the tops are covered in bubbles and the edges look dry, about 3 to 4 minutes.
- Flip the pancakes and cook until fully done, another 3 to 4 minutes.
- Serve warm with pure maple syrup.
how to serve Chocolate-Clementine Pancakes
Serve the pancakes warm on a plate and drizzle with pure maple syrup. They pair perfectly with fresh fruit or a dollop of whipped cream. You can also add a sprinkle of powdered sugar or extra chocolate shavings on top for a special touch.
how to store Chocolate-Clementine Pancakes
If you have leftover pancakes, let them cool completely, then store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave until heated through.
tips to make Chocolate-Clementine Pancakes
- Make sure to measure the flour correctly for the best texture. Spoon it into the measuring cup and level it off.
- Let the batter rest as it helps create fluffier pancakes.
- Use a non-stick skillet if you don’t have cast iron. This will help avoid sticking and make flipping easier.
- Adjust the amount of chocolate to your preference; you can add more or less depending on how chocolaty you want your pancakes.
variation
You can easily swap clementines for other citrus fruits like oranges or lemons. For a twist, try adding some nuts or using different kinds of chocolate, like milk chocolate or white chocolate.
FAQs
What can I use if I don’t have buttermilk?
You can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 3/4 cup of milk. Let it sit for about 5 minutes to sour.
Can I freeze the pancakes?
Yes, you can freeze them. Layer the pancakes between parchment paper in a freezer-safe container and freeze for up to 2 months. Reheat in the toaster or microwave.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. However, for the best results, it’s better to use it fresh after resting.
