Olive Oil Pancakes

• 1 ½ cups all-purpose flour

• 2 tbsp sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup milk

• 2 large eggs

• ¼ cup Italian extra virgin olive oil

• Zest of 1 lemon

• 1 tsp vanilla extract

1. Prepare the Pancake Batter

• In a medium mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers to release the essential oils. Add the flour, baking powder, baking soda, and salt.
• In a separate large bowl, whisk together the milk, eggs, olive oil, and vanilla extract until smooth. Gradually pour the dry ingredients into the wet mixture and stir until just combined. Do not overmix — the batter should remain slightly lumpy.

2. Cook the Pancakes

• Heat a non-stick skillet or griddle over medium heat and lightly grease it with olive oil or butter. Pour about ¼ cup of batter for each pancake onto the hot surface.
• Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set. Flip and cook for another 1–2 minutes, until golden brown and cooked through.

3. Serve

• Stack the pancakes on a plate. Garnish with fresh berries, a dollop of whipped cream or mascarpone, and drizzle with honey or maple syrup and a touch of olive oil for an extra Mediterranean twist.