Sunday, November 30, 2008

Chocolate pancakes with olive oil

A Sunday morning favorite in our house. Pretty much adopted from Jose Made In Spain. The olive oil (both in the batter and on the skillet) gives them a slightly crisp surface and a bit of a change in flavor from the usual butter pancakes. Everyone else eats them with maple syrup but I prefer strawberry preserves.

1 1/2 c. white flour
2 TBSP sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 c. buttermilk OR 1 TBSP cider vinegar mixed into enough milk to make 1 1/2 cups total
1 egg
olive oil
about 1 oz. chocolate, chopped up into fairly small pieces

1. Mix the dry ingredients together in a bowl, creating a slight depression in the center.

2. Pour the buttermilk or soured milk into the depression, crack the egg in, then pour in some extra-virgin olive oil (I probably use about 2 TBSP, but I've never measured it). Start whisking the liquid ingredients together, slowly incorporating the dry. Mix until just combined.

3. Fold in the chopped-up chocolate.

4. Heat your pancake griddle. Once it's hot, drizzle a little olive oil over the surface and ladle the pancake batter on by scant 1/4 cups. Cook as usual for pancakes, repeating the drizzle of olive oil for each batch.

1 comment:

Heather Riemer said...

this was tasteeeeeeeee