Ingredients
2 cups Flour
3-1/2 teaspoons Baking Powder
1 Tablespoon Sugar
1 teaspoon Salt
1 cup Orange Juice
1/2 cups Milk
1 whole Egg
1 teaspoon Vanilla Extract
1 whole Orange, The Zest
3 Tablespoons Melted Butter
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Mix your dry ingredients together in a large bowl. In a separate bowl, mix wet ingredients together, including the orange zest but NOT the butter. Pour your wet ingredients into the large bowl with the dry ingredients and mix until just combined. Add the melted butter and stir it in! Do not mix the white chocolate into the batter. Preheat your griddle/pan over medium heat. When it's nice and toasty, rub a little butter (or non-stick cooking spray) across the surface. It should sizzle and bubble just a little, but should not be smoking. Pour batter onto your pan using 1/4 cup of the batter for each pancake. When you get the beginnings of the tell-tale bubbles, sprinkle some white chocolate chips onto the wet pancake. However many you use is up to you. A little does go a long way, since they will melt and spread out a little. When the bubbles are really talking to you, flip the pancake over and cook until the other side is golden brown. Continue with the remaining batter. When no one is in the kitchen, quickly shove one in your mouth. Then exclaim "This might be the best pancake I've ever made!" Then have your daughter come in and look at you like you've lost your mind. Then pour yourself a cup of coffee. Enjoy with the toppings of your choice.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse