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Breakfasts

Olive oil pancakes

Olive oil pancakes
Michael Robinson Chavez / Los Angeles Times

JOSE ANDRES, always charming, is the life of the party at a soiree in the Hollywood Hills, and guests are circling around him next to the infinity pool. Chef Andres is scooping caviar onto slices of jamon iberico (ham from ... Read more

Total time: 30 minutes | Serves 4
  • 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
  • Fresh mint leaves

Step 1In 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.

Step 2Heat the remaining 2 tablespoons of olive oil in a medium saute 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.

Step 3To serve, drizzle the pancakes with honey and garnish with mint.

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 stores and specialty markets.

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