Olive Oil Pancakes With Dark Chocolate And Sea Salt Recipe

Name: Olive Oil Pancakes With Dark Chocolate And Sea Salt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour; 1/2 cup cornstarch; 2 tablespoons sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon kosher salt; 2 cups buttermilk; 3 tablespoons extra virgin olive oil; 1 large egg, beaten; 1/4 cup canola oil, for frying, plus more as needed; 1 bar of your favorite dark chocolate (appx 4 oz), chopped into 1/2 inch chunks; 1 tablespoon flaky sea salt; 2 tablespoons good extra virgin olive oil, Spanish if you've got it, for serving, plus more as needed; 1 orange, zest of, for serving (thanks to aargersi for the idea!)

Servings: persons

1 1/2 cups all purpose flour
1/2 cup cornstarch
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups buttermilk
3 tablespoons extra virgin olive oil
1 large egg, beaten
1/4 cup canola oil, for frying, plus more as needed
1 bar of your favorite dark chocolate (appx 4 oz), chopped into 1/2 inch chunks
1 tablespoon flaky sea salt
2 tablespoons good extra virgin olive oil, Spanish if you've got it, for serving, plus more as needed
1 orange, zest of, for serving (thanks to aargersi for the idea!)

1
In a medium bowl, whisk together the flour, cornstarch, sugar, baking powder, baking soda, and salt. In a small bowl, combine the buttermilk, 3 tablespoons of olive oil, and the beaten egg. Pour the liquid ingredients into the dry ingredients and whisk a few times, so that the items are just combined, but some lumps remain. Allow the batter to rest 30 minutes if you've got the time.
2
Heat a large heavy-bottomed skillet (cast iron if you've got it) over medium-low heat. Add a couple tablespoons of canola oil and heat until shimmery. Pour 1/2 cup of batter into the center of the pan and immediately scatter a generous tablespoon of chocolate chunks over the pancake, then top that with a small pinch of flaky sea salt, trying not to crush the flakes, if possible. Cook 1 to 2 minutes, until hollow bubbles appear around the top of the pancake and the edge looks good and crispy. Flip, and cook about 1 minute more, or until the bottom is evenly browned. Repeat this step, one pancake at a time, adding more oil as necessary, until all the batter has been used.
3
Serve the pancakes with a drizzle of good olive oil instead of butter and syrup (sounds weird but it works!) and some freshly grated orange zest. Yay pancakes!

1552

kcal

Calories

136

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups all purpose flour, 1/2 cup cornstarch, 2 tablespoons sugar, 2 teaspoons baking powder, and more.

Yes, Olive Oil Pancakes With Dark Chocolate And Sea Salt falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Olive Oil Pancakes With Dark Chocolate And Sea Salt

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