Chocolate Pancakes with Cinnamon and Physalis

Ingredients

• 50 g dark chocolate (at least 70% cocoa)
• 2 Eggs
• 250 ml milk (3.5% fat)
• 150 g spelt whole‑grain flour
• 2 tbsp cocoa powder (14 g; strongly defatted)
• 1 tsp Baking powder
• 2 tbsp whole‑grain sugar (40 g)
• a pinch salt
• 4 tsp rapeseed oil
• 4 organic oranges
• 0.5 cinnamon stick
• 100 g physalis

Instructions

1. 1.

   Coarsely chop the chocolate and melt it gently in a double boiler, then let it cool slightly. In another bowl whisk together eggs with milk; add flour, cocoa powder, baking powder, sugar, and a pinch of salt. Mix well and fold in the melted chocolate.

2. 2.

   Bake a total of eight small pancakes: heat 1 tsp oil in a pan for each batch. Drop 4 spoonfuls of batter into the pan and cook on medium heat for 3–4 minutes per side until golden brown. Use up all the remaining batter similarly. Keep the finished pancakes warm in a preheated oven at 80 °C (fan 60 °C; gas: level 1).

3. 3.

   Meanwhile, peel the oranges hot and dry‑rub them. Grate the zest from one orange and set aside. From that orange and another, cut off the white membrane with a knife so it is completely removed. Use a knife to separate the segments of fruit flesh, catching the juice that escapes; squeeze in the juice of the remaining oranges.

4. 4.

   In a small pot, heat the remaining sugar over low heat for 3–5 minutes until it turns lightly caramelized, then deglaze with orange juice. Add cinnamon and simmer gently for about 10 minutes until syrupy. Add the orange slices, set aside, and let cool for 5 minutes.