Olive oil blueberry pancakes
Pancakes
American cuisine
Butter and pancakes seem to go together like, umm…me, chocolate ice cream and midnight. No? Well, you get my point. They simply make sense together. So when I came across this pancake recipe using olive oil instead of butter I was intrigued, but waaaay skeptical. Caroline and I have already given up butter when it comes to making eggs…but pancakes? Hadn’t even considered it. But I’m an easy going person—I went with it. When I carefully measured out the olive oil and added it to the batter, I thought to myself, Man, that seems like a lot of olive oil, but hey, that’s the recipe. What the heck do I know? But then I double-checked the recipe and realized I totally botched it. I almost had a little crisis, which I have quite often in the kitchen. Sometimes I just shrug if off and keep going–other times I can’t ignore my humungo mistake and I’m forced to start over. It was a two-tablespoons-too-much kinda blunder so I figured it can’t be that bad. I forged onward expecting it to taste too much like olive oil. Boy was I wrong. That 1/4 cup of olive oil was just right! I didn’t …
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