Preperation
In a glass bowl set over a saucepan of barely simmering water melt the chocolate gently .
Add the water and teaspoon of orange natural flavouring .
Stir until the sauce is somewhat smooth , about 20 minutes
By now most of the water will have evaporated.
The mixture will have thicken slightly . Remove from the heat and stir in the cream and the optional liqueur . Also at this point at the teaspoon of chilli flakes , half the juice of a lime until combined well. Cool sauce completely and transfer to a jar with a tight-fitting lid. Sauce keeps, covered and chilled, 1 month. Set aside and move onto to making your pancakes.
The key to a good pancake is not only a good pancake and toppings but preperations good preperation will hopefully help and make pancake day feel more relaxed. As mentioned above the Mexican Chilli and Lime Chocolate sauce can be made well in advance.
For the batter mixture.
125g plain flour
2 medium eggs
25g melted butter
300ml of milk
1 tsp of salt
4 Tbsp sugar
1 tsp baking powder
For the pancakes shift the flour in a bowl .
Make a well in the centre of the mixture.
Add the salt,sugar, eggs, baking powder.
Gradually pour in the milk whisking as your pour until you have a smooth batter, then whisk in the melted butter.
To cook the pancakes , use a non stick pan . Heat the pan on medium heat until there is a slight haze coming from it. Brush the pan with with melted butter or oil then our in around 70 ml of batter in using a ladle if possible.
Tilt the pan so the pancake mixture covers the bottom of the pan.
Cook for around about 1 minute or until the batter has set and the pancake is lovely and golden. Loosen the edges of the pancakes and gently flip over then cook for a further minute.
Repeat the process to cook more pancakes.
Transfer to a plate and drizzle with the Mexican Chilli And Lime Chocolate sauce and decorate with strawberries and lime.
This a sponsored post in conjuction with Waitrose‘World cuisine’ Recipe Challenge
