This brunch staple from the restaurant Tres by Jose Andres elevates pancakes to a new level of sophistication. Whip up a batch for yourself.


  • 1 3/4 Cup all-purpose flour
  • 2 Tablespoon sugar
  • 2 Teaspoon baking powder
  • 1/4 Teaspoon baking soda
  • 1/4 Teaspoon salt
  • 1 Egg, lightly beaten
  • 1 1/2 Cup buttermilk
  • 4 Tablespoon extra virgin olive oil
  • 1/4 Cup honey
  • 1 Tablespoon pomegranate seeds
  • 1 Teaspoon roasted walnuts, grated


Step 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.

Step 2:

Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat.

Step 3:

Ladle ¼ cup of the pancake mixture into the pan and cook until golden brown.

Step 4:

Flip the pancake with a spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven.

Step 5:

Repeat with the remaining batter, adding more olive oil to the pan as needed.

Step 6:

To serve, drizzle the pancakes with honey and garnish with pomegranate seeds and grated walnuts.