Olive oil pancakes with dark chocolate and sea salt
Pancakes
American cuisine
Amanda's chocolate toast (baguette + dark chocolate + olive oil + sea salt) easily makes the top five list of my favorite flavor combinations. Whenever the stars align and i have extra good bread and chocolate in the house, that aren't destined for some other end, I make myself a few pieces of that wonderful toast. These pancakes were inspired by Amanda's chocolate toast, and I think the combination is just as wonderful in pancake form. I used Cook's Illustrated's Light and Fluffy Pancake batter as a jumping off point, swapping the melted butter for olive oil and subbing buttermilk, but then I added a few tricks borrowed from Aretha Frankenstein's brilliant (genius!) waffle recipe- I replaced 1/4 of the flour with cornstarch and let the batter rest for 30 minutes before cooking. Finally, in order to enhance the crispy edges I had achieved by adding the cornstarch, I fried each pancakes in a couple of tablespoons of canola oil (I did a side-by-side comparison of olive oil-fried and canola oil-fried pancakes, and preferred the canola), just like my friend Molly's mom would do when she made us chocolate chip pancakes in high school.
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