Olive Oil Pancakes
Ingredients:
- flour - 1 1/2 cups
- cornstarch - 1/2 cup
- sugar - 2 T
- baking powder - 2 t
- baking soda - 1/2 t
- Kosher salt - 1 t
- buttermilk - 2 cups
- extra virgin olive oil - 3 T plus more for serving
- egg, beaten - 1
- canola oil - for frying
- dark chocolate, chopped into 1/2 inch chunks - 4 ounces
- flaky sea salt - 1 T
- orange zest - garnish
Instructions:
In a bowl, whisk together flour, cornstarch, sugar, baking powder, baking soda and salt. In a second bowl, combine buttermilk, 3 T olive oil and egg. Pour liquid ingredients into dry ingredients, whisk a few times, to combine with some lumps remaining. Let batter rest for 30 minutes.
Heat 2 T canola oil in a cast iron skillet over medium-low heat until shimmery. Pour 1/2 cup batter into the center of the pan, immediately scatter 1 T chocolate chunks over the pancake, top with a small pinch of sea salt. Cook 1 - 2 minutes, until hollow bubbles appear around the top of pancake and edge looks crispy. Flip, cook for 1 minute, or until the bottom is evenly browned. Repeat until all the batter is used, if neccesary add more oil.
To serve drizzle olive oil over pancakes, garnish with freshly grated orange zest.
