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 Spanish extra-virgin olive oil, 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
Mix the flour, sugar, powder, baking powder, baking soda and salt togehter in a mixing bowl. Whisk in the egg, buttermilk, and 2 tablesppons of the olive oil until you have a smooth batter, then stirr in the chocolate pieces. Heat the remaining 2 tablespoons of the remaining olive oil in a medium sauté pan over medium low heat. Ladle 1/4 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. To serve, drizzle the pancakes with honey and garnish with mint.
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