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Recipe: Olive oil pancakes

Recipe: Olive oil pancakes
The unexpected: Olive oil pancakes studded with Spanish chocolate. (Michael Robinson Chavez/Los Angeles Times)

Total time:

30 minutes

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Servings:

4

Note:

To make lemon honey, combine one-fourth cup honey with one-half teaspoon lemon zest in a small saucepan. Steep the honey for several minutes over low heat and strain before using. Spanish chocolate is available at select Ralphs stores and specialty markets.

1 3/4 cups 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 best-quality olive oil, preferably Spanish, plus more for frying

1/3 cup chopped dark chocolate, preferably Spanish

1/4 cup honey, preferably lemon

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Fresh mint leaves

1. In a large bowl,

whisk together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and 2 tablespoons olive oil until the batter is smooth, then stir in the chocolate pieces.

2. Heat the remaining

2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle one-fourth cup of the pancake batter into the pan and cook until golden brown, about 2 minutes. Flip the pancake with a spatula and cook until golden brown on the second side, 1 to 2 more minutes. Place the pancakes in a warm oven until all are cooked and ready to serve. Repeat with the remaining batter, adding more olive oil to the pan as needed.

3. To serve

, drizzle the pancakes with honey and garnish with mint.

Each of 4 servings:

540 calories; 11 grams protein; 79 grams carbohydrates; 3 grams fiber; 21 grams fat; 6 grams saturated fat; 58 mg. cholesterol; 663 mg. sodium.

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