Olive Oil Pancakes Recipes
OLIVE OIL PANCAKES
I have not tried this recipe yet, but found it in Taste of Homes, a recipe that chef Jose Andres shared with the magazine. I want to share the recipe so I know where to find it when I'm ready to give it a whirl. I can't wait to try it and I will definately let ya'all know how it is, but please, tell me what you think of it if you give it a trial run first.
Provided by Hollybear76
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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 hae a smooth batter, then stir in the chocolate pieces.
- Heat the remaining 2 tablespoons of olive oil in a medium saute pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake and cook until golden brown on the other side.
- To serve- drizzle with honey and garnish with mint.
Nutrition Facts : Calories 518.5, Fat 21.8, SaturatedFat 6.4, Cholesterol 56.5, Sodium 603, Carbohydrate 73.8, Fiber 3.4, Sugar 28.4, Protein 11.8
CRISP OLIVE OIL PANCAKES WITH CHEESE
Categories Cheese Appetizer Fry Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 40
Number Of Ingredients 7
Steps:
- Stir flour and salt in large bowl to blend. Using rubber spatula, mix in 1/4 cup oil, then egg. Gradually stir in 3/4 cup warm water to form soft dough. Knead in bowl until smooth and elastic, flouring lightly if necessary, about 5 minutes. Cover with plastic wrap and let rest 20 minutes.
- Cut dough into 4 equal pieces; cover 3 pieces with plastic. Roll out remaining piece on work surface to 13-inch rope. Cut rope into 10 equal pieces. Roll 1 piece at a time into 5-inch rope. Dip fingers in oil and flatten rope to 1-inch-wide ribbon. Roll ribbon tightly into coil. Stand coil up on 1 end. Flatten slightly and roll out coil to 3-inch-diameter round. Cover round with plastic. Repeat with remaining dough, covering rounds with plastic to prevent drying.
- Pour enough oil into heavy large saucepan to reach depth of 1/2 inch. Attach deep-fry thermometer to side of pan; heat oil to 350°F. Fry dough rounds in batches until golden brown, about 1 1/2 minutes per side. Transfer pancakes to paper towels to drain. Sprinkle warm pancakes with cheese. Serve warm or at room temperature.
OLIVE OIL PANCAKES
Steps:
- 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and 2 Tbsps. olive oil until the batter is smooth, then stir in the chocolate pieces. 2. Heat the remaining 2 Tbsps. of olive oil in a medium sauté pan over medium-low heat. Ladle one-fourth cup of the pancake batter into the pan and cook until golden brown, about 2 minutes. Flip the pancake with a spatula and cook until golden brown on the second side, 1 to 2 more minutes. Place the pancakes in a warm oven until all are cooked and ready to serve. Repeat with the remaining batter, adding more olive oil to the pan as needed. 3. To serve, drizzle the pancakes with honey and garnish with mint.
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- Add more milk, if necessary, to get a smooth, not too runny, mixture. The less liquid you add, the fluffier and tall, your olive oil pancakes will be.
- Heat a pan greased with a little olive oil. Pour a ladleful of mixture into the pan and cook over medium heat until you see small craters bubble out. Flip on the other side and cook until golden.
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- Whisk all dry ingredients in a large bowl. In the center, pour the buttermilk, 2 spoons of olive oil, and the eggs. Start whisking from the center out and continue till a smooth batter is achieved. Do not overwork the batter. Add berries or chocolate chips if using and mix lightly to incorporate.
- Place 1 spoon of olive oil in a heavy cast iron or non stick skillet and heat on medium-low about 2-3 minutes.
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