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Cocao Tangerine Pancakes

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My Cocao Tangerine Pancakes are a delicious blend of sweet and citrus. They are fluffy and chocolatey with just the right amount of bite. Thanks to my special ingredient, Mascarpone Cheese, they just melt in your mouth!

Cocao Tangerine Pancakes

  • Servings: 4
  • Yield: 15


  • 1 and ⅓ Cup All Purpose Flour
  • ⅓ cup plus 1 tablespoon cocoa powder
  • 6 tablespoons granulated sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • ¼ teaspoon baking soda
  • 2 large eggs
  • 3 tablespoons melted unsalted butter
  • ¾ cup whole milk
  • 2 tablespoons tangerine zest
  • ¼ cup mascarpone cheese
  • 1 tangerine (supremed slices for topping)
  • 1 teaspoon vanilla extract


  1. Sift Cocao powder into a medium bowl with flour, sugar, salt, baking soda, baking powder
  2. Whisk dry ingredients together
  3. Separate egg yolks from egg whites
  4. Using a mixer or food processor, beat egg whites until peaks are stiff, set aside
  5. In a separate bowl, using a mixer, mix together egg yolks, butter, milk, vanilla and mascarpone
  6. Pour into bowl with dry ingredients, mix until smooth
  7. Mix in tangerine zest until evenly blended
  8. Gently add in beaten egg whites, folding slowly until incorporated
  9. Heat large pan on medium heat, melt more butter in the pan
  10. Scoop 2 tablespoons of batter for each pancake and pour on pan
  11. When you see bubbles, it's time to flip and cook on other side for about a minute
  12. Serve with segmented tangerine pieces, butter, syrup and powdered sugar

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