Wild Rosemary Olive Oil Pancakes

  • 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 Wild Rosemary Olive Oil
  • 1/4 cup local cinnamon honey

        • 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