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…
Dear Pancake, and hey, that IS meant as a compliment.
I have wondered about the Wm. son. pan ever since I saw it months ago. Would like to taste something made it it, and I am POSITIVE you of all people could make it work with other things esp. eggs.
love,
always appreciating tasty pancakes
in
NE
GET THE EBLESKIVER PAN! It’s my favorite little thing in the world. I’m making ricotta stuff pancakes with blueberry sauce for my friends bridal shower this Saturday. Isn’t the pan on sale at WS right now? At least it was recently. I can’t wait to try these pancakes! They sound absolutely delightful!
So I’ve had these pancakes and I can tell you that they are nothing short of a-m-a-z-i-n-g. And the honey lemon syrup just knocks it out of the park. Make these this weekend and you will be loved, adored and admired by all who eat them 🙂
Also, I am totally on board with the Ebelskiver Pan. Allison, I love your enthusiasm! Haha. I hope you will share that ricotta/blueberry recipe with us. Sounds positively delightful!
GKEY – Love that you wrote, “Dear Pancake” – I think I might call Sharon that forever now.
I got that pan for Christmas two years ago and use it all the time! Ebelskivers filled with dark chocolate and served with a small scoop of vanilla ice cream are an excellent quick “holy crap I have nothing for dessert” dish for company!
I was introduced to Ebelskievers by a friend in Phoenix. Oh, the delight this pan brought her! She couldn’t wait to show it off to me — hot from the pan she rolled them in butter, then powdered sugar and then drizzled syrup over them! I agree with Andie above — they’re great for dessert! Also, Sharon — another thought is to put your Ebelskiever pan in your kitchen library so we can all check it out from time to time!
I saw this picture and description on Kevin Anderson’s facebook page. ( The magnificent artist.) So i thought it all sounded so delicous, olive oil, honey, and lemon (left out the dark chocolate..but def. open to it 2!) ..so i tried it replacing syrup. It is soo scrumptious!!! I absolutely love it and it has revolutionized the way i will eat! no more syrup for me…which i’ve have a hard time finding a delicious, convenient, non high-fructose corn syrup loaded syrup anyway. perfect solution! thank you!