Olive Oil Dark Chocolate Pancakes
If you “accidentally” make too much batter, cook all of it—cooked pancakes reheat wonderfully in the toaster oven. This recipe is adapted from this Jose Andres recipe.
Serves: 6-8
  • 1¾ cup all-purpose flour
  • 2 Tbs. sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 egg, beaten
  • 1½ cups buttermilk (regular milk is fine, too)
  • ¼ cup extra-virgin olive oil, plus more if necessary
  • ½ cup dark chocolate, coarsely chopped
  • ¼ cup honey (add a little lemon zest if you like)
  • Sea salt for sprinkling
  1. Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk, and 2 tablespoons of the olive oil until you have a smooth batter (adding more water if necessary), then stir in the chocolate pieces.
  2. Heat the remaining 2 tablespoons (more if necessary) of olive oil in a large sauté pan or griddle over medium-low heat. Using a ¼ cup measure, drop as many pancakes as you can into the pan—leave a lot of space, they grow!. Cook until bubbles start appearing on the top of the pancake and the underside is golden brown. Flip the pancake cook until golden brown on the second side. Transfer the pancake to a 200-degree oven to keep warm. Repeat with the remaining batter, adding more olive oil to the pan as needed.
  3. To serve, drizzle the pancakes with honey, a little olive oil, and sprinkle with sea salt.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/sweet-treats/olive-oil-dark-chocolate-pancakes/