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Olive Oil Pancakes

July 2012

Olive oil pancakes

Serves 4

1¾ cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
1½ cups buttermilk
4 tablespoons extra virgin olive oil, preferably Spanish, plus more if necessary
¼ cup honey, preferably Spanish lemon honey
Fresh mint leaves 

Mix the flour, sugar, baking powder, baking soda and salt together in a mixing bowl. Whisk in the egg, buttermilk and 2 tablespoons of the olive oil until you have a smooth batter. 
 
Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle ¼ cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more olive oil to the pan as needed. To serve, drizzle the pancakes with honey and garnish with mint.
 
Photograph by Darko Zagar