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Cheesy Milk Chocolate Pancakes, Orange Caramel Sauce
Comments: To impress your guests, serve these pancakes stacked one on top of the other onto a serving plate, sprinkled with orange caramel sauce.
Preparation time : 20 minutes
Cooking time : 20 minutes
Servings: 4
IngredientsPreparation
  • 11 1/2 ounces [326 g] ricotta cheese
  • 3/4 cup [190 mL] milk
  • 4 eggs, yolks and whites separated
  • 1 cup [140 g] all-purpose flour
  • 1 teaspoon [5 mL] baking powder
  • 1 pinch salt
  • 2 ounces [56 g] milk chocolate, grated
  • 2 tablespoons [30 g] cold butter
Orange Caramel Sauce
  • 4 tablespoons [60 g] unsalted butter
  • 3 ounces [85 g] brown sugar
  • 2/3 cup [160 mL] heavy cream
  • 2 to 3 tablespoons [30 to 45 mL] orange juice or Cointreau
  • For the orange caramel sauce, melt together unsalted butter and brown sugar into a casserole over low heat until butter has melted.
  • Stir in cream then bring mixture to a boil.
  • Leave to simmer slowly for 3 to 4 minutes.
  • Remove sauce from heat before stirring orange juice or Cointreau.
  • Set aside.
  • For the pancakdes, into a bowl, well mix together ricotta cheese, milk and egg yolks.
  • Mix together flour, baking powder and salt before sifting mixture over cheese mixture.
  • Add grated milk chocolate and mix well.
  • Whip egg whites until firm peaks form; fold into dough.
  • Heat a non-stick frypan then just slide butter over the bottom of hot frypan; reserve remaining butter.
  • Pour 2 tablespoons [30 mL] of dough into hot frypan; cook dough for 2 to 3 minutes, until bubbles just start to apppear on top of pancake.
  • Flip pancake over; cook for 2 to 3 minutes; set aside.
  • Repeat operation using remaining butter and dough to get 8 pancakes.
  • Serve pancakes, coated with reserved orange caramel sauce.