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Blood Orange and Dark Chocolate Pancakes

Take a look at our delicious Blood Orange and dark chocolate pancake recipe that will leave you wanting more!

This recipe uses:

Thatchers Blood Orange

  • 200g self-raising flour
  • 50g caster sugar
  • salt
  • 1 bottle Thatchers Blood Orange Cider
  • 1 tsp vanilla extract
  • 2 eggs
  • 120ml milk
  • 50g dark chocolate
  • 120ml double cream
  • 80ml milk
  • 200ml Thatchers Blood Orange
  • 225g dark chocolate

  1. Pour the Blood Orange Cider into a pan, bring to the boil and then reduce on a medium heat until it forms a Blood Orange Cider syrup.
  2. For the pancake batter, mix together the flour, sugar, a pinch of salt and 3 tbsp of Thatchers Blood Orange syrup in a large bowl.
  3. Crack in the eggs, one at a time and combine with the dry ingredients, then add the vanilla extract.
  4. Add the milk and whisk until you have a smooth batter. The consistency should be a thick liquid that pours quite slowly. Finally, add in the chocolate and mix through the batter.
  5. For the sauce, put the double cream and milk in a saucepan over a high heat and bring to the boil.
  6. Add Blood Orange cider syrup and stir.
  7. Remove the pan from the heat and stir in the chocolate, stirring until it has melted.
  8. Lightly wipe the base of a frying pan or skillet with a little butter or oil and heat on low. Spoon in a ladleful of the batter into the pan. When bubbles start to appear on the surface of the batter, it’s time to flip! Once flipped, leave for 30 seconds on the other side until cooked. Repeat until all the batter is used up.
  9. Assemble your pancakes in a stack and drizzle with the chocolate blood orange sauce.

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Thatchers Cider Company Ltd, Myrtle Farm, Sandford, Somerset, BS25 5RA