Olive Oil Pancakes Recipe – Treat Indulgently

As a passionate food enthusiast, I always find joy in whipping up breakfast on lazy Sunday mornings. There's something deeply satisfying about starting the day with a homemade meal. This is where my love for olive oil pancakes shines through. 

They’re not your average pancakes; they bring a hint of Mediterranean flair to the table. Pair them with a side of fresh fruit and crispy bacon, and you have a breakfast that’s both hearty and refreshing, tickling your taste buds awake.

What Are Olive Oil Pancakes?

Olive oil pancakes are a delightful twist on traditional pancakes. Instead of butter, these pancakes use extra virgin olive oil as a healthier fat alternative, imparting a unique flavor and moisture. The result is a light yet rich pancake that’s fluffier and slightly crisp around the edges. You may be wondering why anyone would replace butter in pancakes. The answer is simple: olive oil not only brings health benefits but also enhances texture, giving each bite a wonderful juiciness.

The Ingredients

Let’s check out what you’ll need for these delightful pancakes. I enjoyed selecting each ingredient, ensuring every one plays a role in enhancing the flavor.

• 1 large free-range egg: This adds richness and acts as a binder.
  
• 1 cup (250 g) cultured buttermilk: It adds acidity, which reacts beautifully with baking soda for extra fluffiness.
• 3 tablespoons (42 g) extra virgin olive oil: This is the star ingredient connecting us to Mediterranean roots.
  
• 1 tablespoon honey: It sweetens the batter while also providing moisture.
  
• 1 teaspoon fresh lemon juice: This brightens up the flavor.
  
• 1 teaspoon finely grated lemon zest: For an extra zing of citrus flavor.
  
• ½ teaspoon pure vanilla extract: A touch of warmth and depth.
  
• 1 ¼ cups (156 g) all-purpose flour, sifted for lightness: This forms the bulk of the pancake.
  
• 2 tablespoons (24 g) granulated sugar: A little sweetness.
  
• 1 ½ teaspoons baking powder: Helps achieve that fluffy texture.
  
• ½ teaspoon baking soda: Works with the buttermilk for lift.
  
• ¼ teaspoon fine sea salt: Balances the sweetness.
  

How to Make Olive Oil Pancakes

Ready to flip some pancakes? Let’s keep it simple. The method involves mixing, pouring, and flipping your way to breakfast bliss. Below, I’ll break down the steps.

Step 1: Prepare Your Ingredients

Gather all your ingredients. Measure each one out carefully to streamline the process. It's always easier to have everything at hand.

Step 2: Mix the Wet Ingredients

In a mixing bowl, combine the egg, buttermilk, olive oil, honey, lemon juice, lemon zest, and vanilla extract. Whisk them together until the mixture is smooth. The honey will dissolve easily with the liquids, ensuring you get sweetness in every bite.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures everything is evenly distributed. Make sure to sift the flour — it’ll lighten the overall batter and ensure a fluffier pancake.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients. Gently fold them together. Be careful not to overmix; a few lumps are perfectly okay. Let this batter rest for about 5-10 minutes to allow the baking powder to activate.

Step 5: Heat the Pan or Griddle

Preheat a non-stick skillet or griddle over medium heat. Once it’s hot, if you’re feeling fancy, you can brush it lightly with additional olive oil.

Step 6: Pour and Cook the Pancakes

Using a ladle, pour the batter into the pan, forming pancakes about the size of your palm. Cook until you see bubbles forming and the edges appear set, about 2-3 minutes. Flip them over with a spatula and cook for another minute or until golden brown on both sides.

Step 7: Serve Immediately

Transfer the pancakes to a plate and keep them warm in the oven while you cook the remaining batter.

Notes: Tips for Perfect Pancakes

Here are a few tips I’ve picked up along the way that will help you master the art of olive oil pancakes:

• Use high-quality olive oil: It can significantly affect the flavor.
  
• Don’t overmix: A few lumps are okay. Overmixing results in dense pancakes.
  
• Rest the batter: This step is crucial for fluffiness.
  
• Adjust heat as needed: If the pancakes are browning too quickly, reduce the heat to ensure they cook through.
  
• Experiment with flavors: Don’t hesitate to add spices like cinnamon or nutmeg for an extra twist.
  

Storage Tips

If you find yourself with leftovers (which is rare), don’t worry! You can store the pancakes in an airtight container in the refrigerator for up to three days. To reheat, just pop them in the toaster or microwave briefly until warm.

These pancakes are not only delicious but also offer a balanced blend of macronutrients.

Serving Suggestions

You can't go wrong with toppings! Here are five ideas to elevate your olive oil pancakes into an unforgettable breakfast experience:

• Berries and Maple Syrup: Fresh blueberries, strawberries, or raspberries along with a drizzle of maple syrup create a sweet yet tangy contrast to the simple pancake. This combination feels like summer, no matter the season.
  
• Greek Yogurt and Honey: A dollop of Greek yogurt topped with honey makes for a refreshing, tangy addition. It not only amps up the flavor but also provides a protein boost.
  
• Whipped Cream and Nuts: Adding whipped cream and sprinkling with toasted almonds or walnuts introduces a delightful crunch. It feels indulgent but remains layered with taste.
  
• Peanut Butter and Bananas: Spread a layer of peanut butter and top sliced bananas for a filling and nutritious option. The creaminess of peanut butter pairs perfectly with the fluffiness of the pancakes.
  
• Savory Twist with Spinach and Feta: Mix in some sautéed spinach and crumbled feta before cooking. This savory variation is refreshing, catering to brunch vibes.
  

What Other Substitutes Can I Use in Olive Oil Pancakes?

If you're feeling adventurous or have certain dietary needs, here are some substitutes to experiment with:

• Coconut Oil: This can replace olive oil for a tropical twist. It adds a unique flavor and is solid at room temperature.
  
• Applesauce: Substituting half the olive oil with unsweetened applesauce reduces fat and adds moisture. It’s a great way to make these pancakes lighter.
  
• Avocado Oil: This has a higher smoke point than olive oil and can be used interchangeably. Its neutral flavor will maintain the intended taste.
  
• Almond Milk: If dairy is a concern, swap buttermilk for unsweetened almond milk. You can add a teaspoon of vinegar to mimic the buttermilk's acidity.
  
• Whole Wheat Flour: Using whole wheat flour instead of all-purpose flour gives more fiber and a nutty flavor. You may need to adjust the liquid ratios slightly for the best texture.
  

Conclusion

Olive oil pancakes transformed my breakfast routine, bringing joy and health benefits to my mornings. With a few simple steps and quality ingredients, you could transform your kitchen into a Mediterranean haven. The flavor profile engages the palate while offering a nutritious start to your day. 

So, gather your ingredients, fire up that skillet, and embark on a delightful culinary journey with olive oil pancakes. I guarantee they’ll become a regular part of your breakfast repertoire. Bon appétit!

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• Sourdough Crackers With Olive Oil Herbs Recipe
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