Olive Oil Pancakes Recipes

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OLIVE OIL PANCAKES



Olive Oil Pancakes image

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

1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1 1/2 cups buttermilk
4 tablespoons extra virgin olive oil, plus more if necessary
1/3 cup dark chocolate, preferably spanish, broken into small pieces
1/4 cup honey, preferably Spanish lemon honey
fresh mint leaves

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



Crisp Olive Oil Pancakes with Cheese image

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

2 1/2 cups (or more) all purpose flour
1 teaspoon salt
1/4 cup olive oil
1 large egg, beaten to blend
3/4 cup warm water
Additional olive oil
2 cups (about) grated Manchego or pecorino Romano cheese

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.

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