The Unexpected Charm of Olive Oil Pancakes

There’s something incredibly comforting about a warm stack of pancakes, isn’t there? For me, it’s a taste of childhood, a weekend ritual that always felt a little bit like magic. But as I’ve ventured deeper into the culinary world, I’ve learned that magic can often be found in the most unexpected ingredients. While I haven’t had the pleasure of tasting this particular recipe just yet, I stumbled upon it in the pages of Taste of Home, a treasure trove of culinary inspiration, and it features a delightful contribution from the renowned Chef José Andrés. The thought of infusing the humble pancake with the distinctive character of extra virgin olive oil immediately piqued my interest. I’m eager to explore how this Mediterranean staple can transform a breakfast classic, and I’m keeping this recipe close so I can dive in soon. Until then, I invite you to be my fellow adventurer in this olive oil pancake journey.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Yield: Approximately 10-12 pancakes
• Dietary Type: Vegetarian

Ingredients

This recipe brings together pantry staples with a touch of Mediterranean sophistication. The quality of your extra virgin olive oil will truly shine through here, so opt for a good one if you can!

• 1 ¾ cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 large egg, lightly beaten
• 1 ½ cups buttermilk
• 4 tablespoons extra virgin olive oil, plus more if necessary for cooking
• ⅓ cup dark chocolate, preferably Spanish, broken into small pieces
• ¼ cup honey, preferably Spanish lemon honey, for drizzling
• Fresh mint leaves, for garnish

Equipment Needed

You won’t need any overly specialized equipment for this delightful pancake recipe.

• Large mixing bowl
• Whisk
• Measuring cups and spoons
• Medium sauté pan or griddle
• Spatula
• Ladle or ¼ cup measuring cup

Instructions

The beauty of this recipe lies in its simplicity, with the olive oil adding a subtle richness and a delightfully tender crumb. Let’s get started!

1. In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. This is a crucial first step for ensuring your pancakes rise evenly.
2. Next, create a well in the center of the dry ingredients. Pour in the lightly beaten egg, the buttermilk, and 2 tablespoons of the extra virgin olive oil.
3. Begin whisking from the center outwards, gradually incorporating the dry ingredients into the wet. Continue to whisk until you achieve a smooth batter. It’s important not to overmix at this stage; a few small lumps are perfectly acceptable and can even contribute to a lighter texture.
4. Gently stir in the dark chocolate pieces. Distribute them evenly throughout the batter. The chocolate will melt slightly as the pancakes cook, creating delightful pockets of gooey goodness.
5. Heat the remaining 2 tablespoons of extra virgin olive oil in a medium sauté pan or on a griddle over medium-low heat. You want the pan to be hot enough to sizzle but not so hot that it burns the delicate batter.
6. Using a ladle or a ¼ cup measuring cup, pour about ¼ cup of the pancake mixture onto the heated pan for each pancake.
7. Cook the pancake until small bubbles start to form on the surface and the edges appear set, which typically takes about 2-3 minutes.
8. Carefully flip the pancake with a spatula.
9. Cook the second side until it is also golden brown, another 2-3 minutes. You might need to adjust the heat slightly during cooking to ensure an even, golden color without burning.
10. Repeat with the remaining batter, adding a touch more olive oil to the pan if necessary between batches to prevent sticking.

Expert Tips & Tricks

To elevate your olive oil pancake experience, consider these professional insights:

• Olive Oil Quality Matters: Since olive oil is a star ingredient here, its flavor will be more pronounced. Use a good quality extra virgin olive oil with a fruity, not overly peppery, profile for a pleasant, subtle note. If you’re sensitive to olive oil flavor, you could try a milder variety or even a blend of olive oil and a neutral oil like grapeseed.
• Don’t Overmix: Overmixing gluten-containing batters can develop the gluten too much, resulting in tough, dense pancakes. Mix just until the ingredients are combined.
• Pan Temperature is Key: A consistent medium-low heat is crucial. Too high, and the outside will burn before the inside cooks. Too low, and your pancakes will be pale and potentially gummy. You can test your pan temperature by flicking a tiny drop of water onto it; it should sizzle and evaporate quickly.
• Rest Your Batter: For even fluffier pancakes, you can let the batter rest for about 5-10 minutes after mixing. This allows the flour to hydrate and the gluten to relax slightly.
• Chocolate Choice: While dark chocolate is specified, feel free to experiment with milk chocolate chips or even white chocolate chunks for a different sweetness profile. Ensure they are broken into small pieces so they melt evenly within the pancake.

Serving & Storage Suggestions

These olive oil pancakes are best served fresh off the griddle, still warm and inviting.

• To Serve: Stack the golden-brown pancakes on a warm plate. Drizzle generously with the honey, allowing it to cascade down the sides. Garnish with a few fresh mint leaves for a burst of color and a subtle, refreshing aroma that beautifully complements the richness of the olive oil and chocolate.
• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. For longer storage, wrap them well and freeze for up to 1 month.
• Reheating: To reheat, you can gently warm them in a toaster oven or a dry skillet over low heat. Microwaving is also an option, though it can sometimes result in a slightly softer texture.

Nutritional Information

Here’s an estimated nutritional breakdown for these delightful olive oil pancakes. Please note that these values are approximate and can vary based on the specific ingredients used.

Nutrient	Amount per Serving (approx. 3 pancakes)	% Daily Value
Calories	518.5	26%
Total Fat	21.8 g	33%
Saturated Fat	6.4 g	31%
Cholesterol	56.5 mg	18%
Sodium	603 mg	25%
Total Carbohydrate	73.8 g	24%
Dietary Fiber	3.4 g	13%
Sugars	28.4 g	113%
Protein	11.8 g	23%

Note: The % Daily Value is based on a 2,000 calorie diet.

Variations & Substitutions

While this recipe is wonderful as is, feel free to personalize it!

• For a Different Sweetener: If lemon honey isn’t readily available, a good quality wildflower honey or even maple syrup can be used for drizzling.
• Citrus Zest: A touch of orange zest or lemon zest added to the batter can enhance the brightness of the olive oil’s flavor.
• Nutty Crunch: For added texture, consider stirring in a ¼ cup of chopped walnuts or almonds along with the chocolate chips.
• Dairy-Free Option: While the recipe calls for buttermilk, you could experiment with a dairy-free buttermilk substitute by mixing 1 ½ cups of unsweetened plant-based milk (like almond or soy) with 1 tablespoon of lemon juice or white vinegar, letting it sit for 5-10 minutes before using.

FAQs

Q: Why use olive oil in pancakes instead of butter or vegetable oil?
A: Olive oil imparts a subtle, unique flavor and a wonderfully tender texture to pancakes, offering a Mediterranean twist on a classic.

Q: How can I ensure my pancakes are fluffy?
A: Make sure your baking powder and baking soda are fresh, don’t overmix the batter, and cook them on medium-low heat, flipping only once.

Q: Can I make the batter ahead of time?
A: While the batter is best when fresh, you can refrigerate it for a few hours. You might need to add a splash more buttermilk and whisk it gently to loosen it up before cooking.

Q: My pancakes seem to be browning too quickly. What should I do?
A: This usually means your pan is too hot. Reduce the heat to medium-low and allow the pancakes to cook a bit longer before flipping.

Q: What kind of chocolate is best for these pancakes?
A: Dark chocolate, especially a good quality Spanish variety, offers a rich, complex flavor that pairs well with olive oil. Broken pieces melt more evenly than chips.

Final Thoughts

This recipe is a gentle reminder that culinary exploration doesn’t always require exotic ingredients or complex techniques. Sometimes, the most delightful discoveries lie in reimagining familiar dishes with subtle, yet impactful, twists. The embrace of extra virgin olive oil in these pancakes is one such revelation, promising a breakfast that is both comforting and intriguingly sophisticated. I encourage you to try these, savor the unique character they bring, and perhaps share your own experiences. They’d be perfectly paired with a light, crisp white wine or, for a non-alcoholic option, a refreshing glass of sparkling water with a twist of lemon. Happy cooking!