Ingredients
1 1/2 cups of all-purpose flour
3 tablespoons of cane sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of fine sea salt
1 large egg
1 1/4 cups of buttermilk
1/4 cup of TAO Olive Oil (e.g. Extra Virgin, Lemon Pressato, or Orange Pressato)
1 tablespoon of finely grated orange zest
Directions
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the egg lightly with a whisk. Add the buttermilk, olive oil, and lemon zest, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix - the batter should still have some lumps.
Heat a non-stick skillet or griddle over medium heat. When the skillet is hot, ladle about 1/4 cup of batter per pancake onto the skillet.
Cook until bubbles form on the surface of the pancake and the edges begin to look set, then flip the pancake and cook until the other side is golden brown. Repeat with the remaining batter.
Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.
Adapted from the Love & Olive Oil blog, March 23, 2023