I awoke on Sunday morning, as I often do, craving pancakes. I could wax poetic about a griddle-warm stack of fluffy, tender pancakes with a little pat of butter slip-sliding over the top and amber syrup pouring over the sides—but I’ll spare you the ode. Bottom line: I love them.
I was feeling a little festive, so I went searching for something a little different than my old standby. I found a recipe for olive oil pancakes with very, very dark chocolate. Perfect! Olive oil? Good for you. Dark chocolate? Good for you (until scientists change their minds again.) Plus, by the time I finally had my coffee, read my email, and got my ingredients out, it was 10 o’clock. And, if society accepts Bloody Marys in the late morning, then it can certainly accept my eating chocolate at this hour. And who doesn’t have wonderful memories of chocolate chip pancakes at IHOP—complete with lopsided, slightly melted whipped cream smiley face?
So, there was one minor hiccup in the baking powder and baking soda measurements (I literally always screw that one up, even with extra precautions and double-checking.) But they still turned out wonderfully. Only slightly sweet even with the rich, bittersweet chocolate, they had pronounced olive oil flavor—this is the time to use your good stuff. We drizzled them with a little more olive oil (because it’s good for your heart), a sprinkle of sea salt, and some local honey with a little bit of lemon zest stirred in.
Obviously, they were awesome. This might be my new go-to breakfast on weekend mornings, since Tony has poo-poo-ed my deeply personal, though slightly guilty, relationship with Aunt Jemima. He seems to be placated by the olive oil, sea salt, and their Spanish origins. (He’s something of a Hispanophile).
Now, if I can just convince him to let me get one of those Williams-Sonoma Ebelskiver makers. I know you’ve seen them: the nonstick pan with circular wells for making stuffed pancakes. (If you’re thinking chocolate pancakes filled with peanut butter, or vanilla pancakes stuffed with raspberry jam, or cinnamon pancakes stuffed with apples, or anything full of Nutella, you’re on the right track.) I know a special pan for making stuffed pancakes is utterly ridiculous—but what if I could come up with 5 other uses for it? (Maybe you all can help.) What about cornmeal pancakes filled with sharp cheddar and chiles or pulled pork? There’s gotta be some egg dish I can pull off in there…