Olive Oil Blueberry Pancakes


Adapted from José Andrés on Delish

1 3/4 cup(s) all-purpose flour
2 tablespoons of sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4  teaspoon of salt
1 1/2 cups of buttermilk
1 large egg
1/4 extra-virgin olive oil
1/2 cups of fresh blueberries

Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Whisk in the egg, buttermilk, and olive oil until you have a smooth batter, then stir.  Be sure to not over stir--it'll make the pancakes tough and flat rather than being light and fluffy. Lastly, delicately fold blueberries in to the batter.

Heat 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.