"Buttery" Olive Oil Pancakes

1 3/4 cup all purpose flour

2 tablespoons sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 egg

1 1/2 cup buttermilk

5-6 tablespoons Butter, Orange, Lemon or unflavored olive oil, divided

Topping:

Vermont Maple or Raspberry Balsamic Vinegar 

Powdered sugar

Combine dry ingredients in a medium bowl with a whisk.

Lightly whisk egg in a separate small bowl.  Add the buttermilk and 2 1/2 tablespoons olive oil.  Pour into the dry ingredients and whisk just until smooth.

Heat a large skillet over medium heat.  Add 2 tablespoons of oil.  Ladle* 1/2 cup batter into the heated pan; spread out batter a bit with the bottom of the ladle or scoop.  Cook until bubbles start to form and bottom side is golden brown.  Carefully flip with a spatula and cook the second side.  Remove pancakes and keep warm.

For the second batch, quickly wipe the oil from the skillet with a paper towel and add another tablespoon of oil to the pan.  Cook the second and any remaining batches the same way. 

Serve with more of the Butter Olive Oil, powdered sugar and/or balsamic vinegar

Makes about 12 medium pancakes

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© 2017 Emerald Coast Olive Oil