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Breakfast >  Olive Oil >  Olive Oil Pancakes >

 

Olive Oil Pancakes

• 1-3/4 C all-purpose flour

• 2 TBS sugar

• 2 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 1 egg, lightly beaten

• 1-1/2 C buttermilk

• 1/4 C extra-virgin olive oil

• 1/4 C honey (for serving; optional)

• Fresh mint leaves (for garnish; optional)

In a bowl, mix together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and two tablespoons olive oil until the batter is smooth. Heat two tablespoons olive oil in a medium skillet or griddle over medium-low heat. Ladle 1/4 cup of pancake batter into the skillet; cook until golden brown. Flip pancake with spatula; cook until golden brown on second side. Transfer pancake to a warm oven; repeat with remaining batter, adding more olive oil to skillet if necessary.

 

Suggestions: Drizzle pancakes with honey and garnish with fresh mint leaves if desired. Serve.

 

Related Link:

Food Fare Culinary Collection: Olive Oil

 

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