Olive Oil Pancakes
{{#rendered}} {{/rendered}}(Darko Zagar)
This brunch staple from the restaurant Tres by Jose Andres elevates pancakes to a new level of sophistication. Whip up a batch for yourself.
Cook Time:
Prep Time:
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Servings: 4
Ingredients:
1 3/4 cup all-purpose flour
{{#rendered}} {{/rendered}}2 tablespoon sugar
2 teaspoon baking powder
1/4 teaspoon baking soda
{{#rendered}} {{/rendered}}1/4 teaspoon salt
1 Egg, lightly beaten
1 1/2 cup buttermilk
{{#rendered}} {{/rendered}}4 tablespoon extra virgin olive oil
1/4 cup honey
1 tablespoon pomegranate seeds
{{#rendered}} {{/rendered}}1 teaspoon roasted walnuts, grated
Preparation:
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.
Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat.
{{#rendered}} {{/rendered}}Ladle ¼ cup of the pancake mixture into the pan and cook until golden brown.
Flip the pancake with a spatula and cook until golden brown on the second side. Transfer the pancake to a warm oven.
Repeat with the remaining batter, adding more olive oil to the pan as needed.
{{#rendered}} {{/rendered}}To serve, drizzle the pancakes with honey and garnish with pomegranate seeds and grated walnuts.