I still owe you a post of my Valentine’s breakfast table.
I have to admit that I didn’t prepare anything for this Day of Love in advance (bad bad food blogger) because life was just too busy. Those of you who follow me will know that I had some crazy weekends including a trip to Budapest and a wedding! On the day itself I didn’t prepare anything as it was during the week and my working day is so demanding that I was not able to make a big great breakfast.
But I think I made up for it this weekend: I prepared some massive Pomegranate Chocolate Pancakes out of the oven served with warm Blood Orange Syrup. We are not used to have pancakes for breakfast as we usually have some fresh rolls with jam, cheese, eggs and maybe a bit of chocolate for breakfast. A whole breakfast made of chocolate was therefore really a treat and I have to admit that I wasn’t able to finish all of it. My boyfriend however could possibly have eaten two portions 😉
This weekend was not only in the sign of love, but also in the sign of chocolate (isn’t that the same really?). Because maybe I have not only made chocolate pancakes but also made some chocolate cookies for my boyfriend, but these I will share with you some time later…. I was actually lucky enough that I still own my old microwave oven, as my regular oven is now for sure broken. I have mentioned it before that it didn’t work, but after having changed the fuse we thought that it would work again. Seems that only the stove works but the oven didn’t. So I guess I have to call again to let it fix and I do hope that it will be done soon as I have to bake a huge birthday cake for a little girl next week!
This pancake is so rich and dense, you can hardly call it a pancake any more. My boyfriend described it as a brownie for breakfast. It has indeed a similar texture and taste. The pomegranate gives the dish the freshness it needs and the blood orange syrup provides the tartness which makes this dish complete. A dish to truly indulge on a love-ly weekend ♥
Pomegranate Chocolate Pancakes with Blood Orange Syrup
Start by preparing the pancake batter:
- Mix together the dry ingredients (flour, cacao, rising agents, salt and sugars) to get an even mixture.
- Melt the butter on medium heat.
- Mix together the milk, buttermilk and the eggs. Add the melted butter to the mixture and stir well.
- Add the wet ingredients to the dry ones and start incorporate everything using a whisk.
- Let the batter rest for about 10 minutes at room temperature.
- In the meantime cut the pomegranate in half and using a wooden spoon hit the half of the pomegranate to release all the small fruits. Use a bowl to collect all the fruits. Be aware that it can spatter a bit, so make sure that you cover yourself thoroughly 😉
- Whisk the batter once more and add two handfuls of pomegranate to it and stir well.
- Divide the batter into 4-6 ramekins and add again a few pomegranates on top of them.
- Depending on the depth of the ramekin (mine where about 3-4cm, quite deep thou) let the pancakes cook between 15 and 20 minutes at 200°C (180°C fan oven).
Blood Orange Syrup
- While the pancakes are baking in the oven, prepare the blood orange syrup.
- Cut two blood oranges and squeeze them dry. Collect the juice, it should be around 200ml.
- Add the blood orange juice to a small pan and add 100g of caster sugar.
- Let it come to a boil and reduce to a simmer and let it cook for about 10 minutes. The syrup should be reduced by then but remember that the syrup will still be fluid as long as it is hot. Once it is cooled down it will become thicker and more syrup like. Mine was almost a bit too thick 😉
- Cover the pancakes with fresh pomegranates and either icing sugar or syrup (or both). I hope you will enjoy them!
Makes 4 ramekins of Pancakes
- 200g Flour
- 50g Cacao
- 1 Tsp Baking Powder
- ½ Tsp Baking Soda
- A pinch of Salt
- 1 Tbsp Vanilla Sugar
- 2 Tbsp Sugar
- 50g Butter
- 150ml Milk
- 150ml Buttermilk
- 3 Eggs
- 1 Pomegranate
- 2 Blood Oranges
- 100g Caster Sugar
- optionel: Icing Sugar