Recipe: Olive Oil Pancakes
Oakland Tribune, Sep 30, 2008 by Recipe adapted
OLIVE OIL PANCAKES
Serves 4
1 3/4 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups buttermilk
4 tablespoons best-quality olive oil, preferably Spanish, plus more for frying
1/3 cup chopped dark chocolate, preferably Spanish
1/4 cup honey, preferably lemon
Fresh mint leaves
1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and 2 tablespoons olive oil until the batter is smooth, then stir in the chocolate pieces.
2. Heat the remaining 2 tablespoons of olive oil in a medium saute pan over medium-low heat. Ladle 1/4 cup of the pancake batter into the pan and cook until golden brown, about 2 minutes.
3. Flip the pancake with a spatula and cook until golden brown on the second side, 1 to 2 more minutes. Place the pancakes in a warm oven until all are cooked and ready to serve. Repeat with the remaining batter, adding more olive oil to the pan as needed.
4. To serve, drizzle the pancakes with honey and garnish with mint
Sep 3, 2009
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