I love pancakes. They can be made sweet or savory and served for breakfast, lunch or dinner. This sweet recipe features a delicious combination of chocolate, hazelnuts and whipped cream. You might even get a taste of love!

4 servings

Ingredients

PANCAKES

• 3 large eggs, at room temperature
• 425 mL (1 ¾ cups) all-purpose flour
• 500 mL (2 cups) milk, room temperature
• 30 mL (2 tbsp.) vegetable oil or melted butter, more for cooking
• 5 mL (1 tsp.) orange zest
• Pinch of sugar
• Pinch of salt
  

FOR THE ACCOMPANIMENT

• 125 mL (½ cup) whipping cream (35%)
• 15 mL (1 tbsp.) powdered sugar
• Orange liqueur
• 125 mL (½ cup) hazelnut chocolate spread, or to taste
• 30 mL (2 tbsp.) hazelnuts, chopped
• Raspberries and powdered sugar, for the trim

HOW TO

To make the pancake batter: combine eggs, flour, milk, vegetable oil, orange peel, sugar and salt in a blender. Pulse until smooth. (If not, whip batter by hand.) Refrigerate 30 minutes.

Heat a 20 cm (8″) pancake pan or non-stick skillet over medium heat. When pan is hot, brush lightly with vegetable oil.

The pancake mixture should have the consistency of whipping cream. If not, thin it with 15 to 30 mL (1 to 2 tbsp.) of water.

Pour about 60 mL (¼ cup) of mixture into the pan and tilt it so that a thin layer covers the bottom. Return excess batter to the bowl.

Cook for 1 to 2 minutes, until lightly browned. Turn over and continue cooking for about 1 minute more. Repeat with remaining batter and stack cooked Pancakes on a plate.

To assemble, whip cream to stiff peaks. Add powdered sugar and orange liqueur to taste.

Spread about 30 mL (2 tbsp.) of hazelnut chocolate spread on each pancake. Fold into quarters. Place 2 Pancakes on each plate.

Decorate with orange-flavoured whipped cream and hazelnuts. Add a few raspberries and sprinkle with powdered sugar, if desired.

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