Sunday, December 12, 2010

Virgin Buttermilk Pancakes

I gave out the recipe for these pancakes 2 years ago and never tried them. I finally did and they are super good. The olive oil can only be found at the Queen Creek Olive Mill or online. Whole Foods carries them, but I don't think they have all the fancy flavors. It's worth the trip down anyway. You could also try putting a split vanilla bean in olive oil and warm it to infuse it. I make rosemary olive oil that way. Anyway, it's worth a try because the pancakes are yummy.

Virgin Buttermilk Pancakes

1 1/4 cups all purpose flour

1 1/4 cups buttermilk
1/4 cup QCOM Vanilla Bean Olive Oil
1 egg
1/4 cup granulated sugar
1 tsp. baking powder
1 tsp. baking soda
Pinch of salt

Preheat skillet or griddle to med-high. Combine all wet ingredients in blender, pulse once. Then add rest of the ingredients in blender, purée until smooth. Pour 1-2 oz. of batter onto griddle. Cook until top are full of bubbles and bottom is golden grown, flip and brown other side. Remove and finish with favorite toppings.

*Try substituting Queen Creek Olive Mill Blood Orange Olive Oil, Meyer Lemon Olive Oil, Mexican Lime Olive Oil, or Chocolate Extra Virgin Olive Oil for unique and tasty pancakes.

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