- 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
- 1/4 cup extra-virgin olive oil
- 1/4 cup honey, preferably lemon honey
- Fresh mint leaves
Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk, and 2 tablespoons of the olive oil until you have a smooth batter.
Heat the remaining 2 tablespoons of 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 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.
Recipe courtesy of Jose Andres, Culinary Director at SLS Hotel, Tres by Jose Andres.