Two and a half years ago, quite on a lark, my mother-in-law decided to open a gelato store. Same MIL who delighted in lunch, shopping, and movie dates with me; same MIL who, as a registered dietician by training, eschewed carb-laden burritos and store-bought smoothies. Seduced by the prospect of tapping into her culinary and artistic sensibilities, she threw herself into 7-day-a-week “project” creating homemade, artisan gelato flavors and specialty gelato cakes.
Last week she opened her second store. This is one of her newest flavors, cocoa l’orange, recreated in breakfast form.
Pecan Chocolate Pancakes A L’Orange, from Rice Kernel’s kitchen
1 1/2 cup white whole wheat, whole wheat, or spelt flour
1/2 cup all-purpose flour
2 tbsp agave nectar or 3 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk (I used low-fat)
3 tbsp oil or butter, melted and cooled
½ teaspoons vanilla extract
Zest of one orange (or 1/4 cup chopped candied orange)
1/2- 3/4 cup milk chocolate chips
1/3-1/2 cup chopped pecans or almonds
oil or cooking spray (for cooking)
- In a large bowl beat eggs. Add buttermilk, oil/butter and vanilla and mix well. Add flours, agave or sugar, baking powder, baking soda, and salt. Mix well until mostly smooth. Fold in chocolate chips, nuts, and orange zest/candy. Let batter set for a few minutes. (If the batter seems to thick, add some orange juice from the zested orange to thin out.)
- Heat griddle or pan over medium heat. Add a teaspoon of oil to the pan or spray with cooking spray.
- For smaller pancakes, pour 2 tbsp of batter onto the griddle. For larger ones, pour about 1/4 – 1/3 of a cup. Cook on the first side until bubbles that form start to pop. Flip the pancake over with a spatula and cook until golden brown, about 1 minute longer. Repeat until all the batter is gone. Let cooked pancakes rest on a heat proof plate in a 200 degree F oven until ready to serve.