Olive Oil Pancakes

• 1 3/4 cups flour
• 2 Tbsps. sugar
• 2 Tbsps. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 egg, lightly beaten
• 1 1/2 cups buttermilk
• 4 Tbsps. 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

1. 1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and 2 Tbsps. olive oil until the batter is smooth, then stir in the chocolate pieces.
2. 2. Heat the remaining 2 Tbsps. 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.
3. 3. To serve, drizzle the pancakes with honey and garnish with mint.

flour, sugar, baking powder, baking soda, salt, egg, buttermilk, bestquality olive oil, dark chocolate, honey, mint

Taken from www.epicurious.com/recipes/member/views/olive-oil-pancakes-50000125 (may not work)