There's nothing like Buttermilk Pancakes but this one has a twist using Olive the Best "Butter" olive oil. (A vegan olive oil that offers the taste of butter using botanicals and is a healthier fat too!)
…serve them up with ricotta, fresh berries and our delicious, mouth-watering Maple Dark Balsamic for the perfect breakfast!
In a large mixing bowl, combine together flour, granulated sugar, baking powder, baking soda, and sea salt. In a separate mixing bowl, whisk together buttermilk, egg, and Butter Olive Oil until smooth.
Pour the milk mixture into the dry ingredients and whisk until just combined. A few small lumps of flour should remain.
Heat a large skillet over medium heat and lightly grease with a drizzle of Butter Olive Oil. Scoop about ⅓ cup of batter per pancake and cook until golden brown on both sides.
To make whipped ricotta, blend ricotta cheese, milk, powdered sugar, and vanilla extract in a small food processor until smooth.
Top warm pancakes with vanilla whipped ricotta, fresh berries, and a generous drizzle of Vermont Maple Dark Balsamic Vinegar.
Ingredients
Directions
In a large mixing bowl, combine together flour, granulated sugar, baking powder, baking soda, and sea salt. In a separate mixing bowl, whisk together buttermilk, egg, and Butter Olive Oil until smooth.
Pour the milk mixture into the dry ingredients and whisk until just combined. A few small lumps of flour should remain.
Heat a large skillet over medium heat and lightly grease with a drizzle of Butter Olive Oil. Scoop about ⅓ cup of batter per pancake and cook until golden brown on both sides.
To make whipped ricotta, blend ricotta cheese, milk, powdered sugar, and vanilla extract in a small food processor until smooth.
Top warm pancakes with vanilla whipped ricotta, fresh berries, and a generous drizzle of Vermont Maple Dark Balsamic Vinegar.
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