Olive Oil Pancakes

The use of olive oil instead of butter will give you a pancake that’s crispier on the outside and still tender on the inside.

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Ingredients

2 cups all-purpose flour		2 large eggs
1/4 cup sugar		4 teaspoons vanilla extract
2 tablespoons baking powder		2 tablespoons olive oil
1 teaspoon salt		4 1/2 tablespoons olive oil, for cooking
2 cups milk		Zest of 1 orange, finely chopped (optional)
1 cup buttermilk

Total:

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1
Whisk together the flour, sugar, baking powder, salt, and zest in a medium bowl.
2
In a separate bowl, combine the milk, buttermilk, milk, eggs, vanilla, and 2 tablespoons olive oil. Whisk well. Pour into the dry ingredients, and stir just until combined.
3
In a large non-stick pan or flat griddle, heat 1 ½ tablespoons of olive oil (per batch) over medium-low heat. Do a test pancake to make sure the pan is hot enough. Use a 2 ounce ladle or ¼ cup measuring cup to portion your batter. When the pancakes have bubbles around the edges and in the center, they’re ready to be flipped. They should take 1 ½ minutes – 2 minutes on each side.
4
Serving suggestions: I love to serve these pancakes with blackberries and a drizzle of thick Devons cream instead of butter. A little scoop of mascarpone cheese is also good. Any syrup you like is good, but maple syrup adds more flavor.
5
For a chocolate pancake: Omit all the zest, and replace the olive oil with 2 tablespoons melted unsalted butter to the batter. Use cooking spray instead of olive oil in your pan, and add a sprinkle of semi-sweet chocolate chips to the pancakes while they’re cooking on the first side.

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