Description
Olive oil pancakes that are light, fluffy, and topped with vanilla bean whipped cream, fresh berries, and a drizzle of maple syrup.
Ingredients
Scale
For the Olive Oil Pancakes
- 2 C All Purpose Flour
- 3 TBSP Granulated Sugar
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Lg Eggs
- 2 C Buttermilk
- 2 tsp Vanilla Extract
- 3 TBSP Monini Olive Oil + more for frying
For the Vanilla Bean Whipped Cream
- 1/2 C Heavy Cream, cold
- 1 tsp Vanilla Bean Paste
- 2 TBSP Granulated Sugar
Fresh strawberries and maple syrup for serving
Instructions
For the Olive Oil Pancakes
- In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda.
- In another bowl or large measuring cup, whisk the buttermilk, eggs, vanilla, and olive oil.
- While whisking, pour the wet ingredients into the dry.
- Don’t over mix. A few clumps is fine.
- Set batter aside to rest on the counter for 30 minutes.
- Heat olive oil in a cast iron skillet (or nonstick or griddle) over medium heat.
- Use a large ice cream scoop or 1/2 C measuring cup to pour the batter into the pan.
- Cook until bubbles rise to the top and begin to pop and sides begin to set. Flip and cook another 2-3 minutes.
- Top with vanilla bean whipped cream, sliced berries, and maple syrup.
For the Vanilla Bean Whipped Cream
- Add all ingredients to a large cold bowl and whisk until soft peaks form – about 5 minutes.
- You can also do this in your stand mixer with the whisk attachment, or with a hand mixer.
