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Winter Recipes: Olive Oil Pancakes with Walnuts and Pomegranate

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Photo by Minimally Invasive
Photo by Minimally Invasive

Spanish chef José Andrés is probably best known in the U.S. for his experimental kitchen techniques, often referred to as molecular gastronomy, that introduce diners to dishes with a lot of foams and emulsions. But he's no slouch in the regular-gastronomy department, either. These pancakes are proof of that: he's taken a meal we know and love and fancied it up a bit with olive oil and replaced the traditional maple syrup and fruit with arguably more elegant honey, walnuts and pomegranate arils. And there's no reason to limit these just to breakfast -- though we suppose that's true of all pancakes.

Olive Oil Pancakes with Walnuts and Pomegranate
Serves 4
1 ¾ cups all-purpose flour
2 tbsp sugar
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 egg, lightly beaten
1 ½ cups buttermilk
4 tbsp extra virgin olive oil
¼ cup honey
1 tbsp pomegranate seeds (these can be purchased already separated at Trader Joe's and other stores)
1 tsp roasted walnuts, grated (Walnut bits, store-bought or smashed at home, should be just as delicious.)

Mix the flour, sugar, baking powder, baking soda and salt together in a mixing bowl.

Whisk in the egg, buttermilk and 2 tablespoons of the olive oil until you have a smooth
batter.

Heat the remaining 2 tablespoons of olive oil in a medium sauté pan over medium-low heat.

Ladle ¼ cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with a spatula and cook until golden brown on the second side.

Transfer the pancake to a warm oven. Repeat with the remaining batter, adding more
olive oil to the pan as needed.

To serve, drizzle the pancakes with honey and garnish with pomegranate seeds and grated walnuts.

[Photo by Minimally Invasive]

The Bazaar by José Andrés
465 South La Cienega Blvd., 310-246-5555

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