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7. Orange Chocolate Buckwheat Pancakes with Rosemary Orange Juice.


Orange Chocolate Pancake

  • 1 Cup Flour (1/2 cup Buckwheat flour + 1⁄2 Cup All-Purpose Flour)
    One large orange

  • 1 large egg ( Egg substitute- 1⁄2 C applesauce or mashed banana)
    3⁄4 Cup Buttermilk

  • 3 Tbsp unsalted butter

  • 1 Tbsp sugar

  • 3⁄4 Cup semi-sweet chocolate chips

  • 1 1⁄2 tsp baking powder

  • 2 tsp vanilla extract

  • Rosemary Orange Sauce (whole class)

  • 2 large orange

  • 2 fresh branch rosemary

  • 1 cup of sugar

  • 2 Tbsp Maple Syrup

  • 4 tsp water


Zest + Squeeze

  • Rinse large orange, then zest the outer orange peel of one of the oranges. Slice the zested orange in half and squeeze the juice from it to measure 1⁄4 C total of juice.

Measure + combine dry ingredients

  • Measure and combine all-purpose flour and baking powder!

Measure + combine wet ingredients

  • Measure and combine buttermilk, eggs, fresh-squeezed orange juice, vanilla extract, and sugar. Stir in semi-sweet chocolate chips and the orange zest. Fold dry ingredients into wet ingredients and gently fold until all the flour disappears.

Melt + Cook

  • Melt 3 T butter in a large skillet, then add spoonfuls of pancake batter to the skillet and cook until both sides of pancakes are golden brown. Cook batches of pancakes, adding more butter to the skillet as you need it until all batter is gone. Top with Rosemary Orange Sauce.                    



Rosemary Orange Sauce

Zest + Peel:

  • Zest from 2 orange and add to a pot. Peel the rest of the orange with your hands and chop the flesh into rough pieces.

Combine + Simmer

  • Add orange zest and orange peels, sugar, maple syrup, 4 tsp water, and a 2 sprig of fresh rosemary to a pot. Bring to a simmer and cook until oranges soften and liquid forms a syrup, about 8-10 minutes. Remove from heat, pluck out the rosemary and orange peels, and serve the  warm sauce with pancakes.

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