Chocolate Pancakes with Rum Poached Mandarins
We’re not big celebrators of the minor holidays in this household. (My husband comes from a family that aren’t big celebrators of any holidays, so I’ve had to re-educate him a little!)
When it comes to Mothers Day and Fathers Day, we’re happy with just the cards and notes the kids bring home from school for us and a day spent together as a family.
But, I do like to bake (you may have noticed), so I’ll take the excuse of a Fathers Day and try something new…
Here’s my breakfast suggestion for Dad this year:
Chocolate pancakes with rum poached mandarins.
Rum Poached Mandarins
Recipe by Tea, Cake & Create
6 mandarin oranges
1 tbs brown sugar
1 tbs rum
1 cinnamon quill
Peel, then slice the mandarin oranges into rounds.
Place in a saucepan with the other ingredients and gently simmer for 5 minutes.
Remove the orange segments, and continue simmering the liquid until it becomes a light syrup.
Recipe from Food & Home Magazine
(Halve these quantities for a smaller batch of pancakes)
240g cake flour
30g cocoa powder
100g caster sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbs white grape vinegar
2 large eggs
80g melted butter
2tsp vanilla extract
Combine the wet and dry ingredients and mix well.
Heat a lightly oiled non-stick pan on medium/high heat.
Pour or spoon in the batter (approx 1/4 cup per pancake).
Tilt the pan in a circular motion to evenly spread the batter.
Cook for 1-2 minutes on each side.
Serve warm with poached mandarins and a spoonful of double thick yoghurt.
Drizzle the syrup from the poached oranges over the yoghurt.
Or change it up and try these chocolate pancakes with strawberries and vanilla ice-cream as a great desert option.