Chocolate pancakes with orange and maple sauce

Pancakes

1 cup	Flour
3 Tbsp	Cocoa powder (Main)
2 tsp	Baking powder
¼ cup	Sugar
3 Tbsp	Butter, melted
2 tsp	Vanilla
1 ¼ cups	Milk
1	Egg
100 g	Dark chocolate, chopped into chunks (Main)
1 knob	Butter

Orange and maple sauce

2	Oranges (Main)
¼ cup	Maple syrup
1 small handful	Walnuts
1 pottle	Creme fraiche, or natural yoghurt

Directions

1. Mix all pancake ingredients in a large bowl and stir well until combined.
2. Heat a large frypan to medium heat and add a teaspoon of butter. Add a ladle of the pancake batter and tilt the pan so the mix spreads evenly. Flip the pancake once you notice bubbles around the outer edges. Flip and cook on the other side for about a minute. Remove the cooked pancake to a plate and repeat until all the batter has been used. Wipe any excess butter from the pan with a paper towel to avoid the butter burning after each pancake.
3. Peel the oranges, trying to get as much of the pith off as possible. Cut each segment of orange from the white part that attaches the segments together. Place the orange segments into the maple syrup then squeeze any juice left from the remaining part of the orange the sections were removed from. Pour the syrup and oranges over the pancakes and add walnuts and a dollop of creme fraiche or natural yoghurt.

More Mother's Day treats from Karena and Kasey

• Scotch fillet with saffron and silverbeet
• Tuna nicoise salad