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Pomegranate pancakes with chocolate sauce and orange cream

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
by James Martin

From Ready Steady Cook

Method


  1. For the pancakes, place the eggs, flour and milk into a bowl and mix to make a batter the consistency of double cream, adding a little more milk if necessary.

  2. Heat the vegetable oil in a frying pan and pour in enough pancake mixture to coat the base of the pan when swirled. Sprinkle over some of the pomegranate seeds and fry the pancake for 1-2 minutes on each side. Repeat with the rest of the batter to make four pancakes. Fold the pancakes into quarters, arrange on a serving plate and set aside in a warm place.

  3. For the chocolate sauce, place the cocoa powder, hot water and icing sugar into a bowl and mix well, then stir in the cream.

  4. For the orange cream, place the whipped cream, orange zest and juice and icing sugar into a bowl and mix gently to combine.

  5. To serve, pour the chocolate sauce over the pancakes, top with spoonfuls of orange cream and garnish with orange slices.

Ingredients

For the pancakes

  • 2 free-range eggs, beaten
  • 5 tbsp plain flour
  • 3 tbsp milk
  • 1 tsp vegetable oil
  • ½ pomegranate, seeds only

For the chocolate sauce

  • 75g/2½oz cocoa powder
  • 1 tbsp hot water
  • 2 tsp icing sugar
  • 1 tbsp double cream

For the orange cream

  • 150ml/¼ pint double cream, lightly whipped
  • ½ orange, zest and juice
  • 1 tbsp icing sugar
  • 1 orange, peeled and sliced, to garnish

Shopping List

Pomegranate pancakes with chocolate sauce and orange cream

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Cooking ingredients

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