Earl Grey & Olive Oil Pancakes with Oranges
Step into a world where childhood nostalgia meets gourmet innovation with Chanelle's Earl Grey & Olive Oil Pancakes with Oranges. Chanelle, the personality behind a.tofu.surprise, grew up in the U.S., where pancakes were a breakfast staple, adorned with simple toppings designed for youthful palates. Yet, her love for this classic never wavered, leading her to craft a recipe that marries tradition with sophistication.
In this delightful twist on the familiar, Earl Grey tea and orange zest infuse the pancakes with a light, citrusy kick. The addition of Peranzana extra virgin olive oil brings an earthy richness, elevating the breakfast experience. Bonus: Chanelle's recipe is completely vegan, making it a versatile and indulgent treat for all to savor. Join Chanelle from a.tofu.surprise on a journey that redefines pancake perfection, celebrating the timeless joy of breakfast in every bite: https://www.instagram.com/a.tofu.surprise/
Cooking time: 25 min
- 200g flour
- 450ml milk of choice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 + 1 tablespoons Peranzana olive oil, divided
- 1-2 teaspoons Earl Grey tea depending on tea strength
- 2 teaspoons fresh orange zest (approximately 2 oranges)
Zest 2 oranges and set aside. Save the rest of the fruit for serving at the end.
Mix flour, baking powder, salt, sugar, and Earl Grey tea in a large mixing bowl
Add milk, 2 tablespoons of olive oil, and orange zest to the flour mixture and mix to combine. The batter should be slightly lumpy but with no visible dry flour.
Start a pan on medium heat and add the remaining tablespoon of olive oil to coat the bottom evenly.
Working 1-2 pancakes at a time, spoon the pancake batter into the pan, keeping distance between the pancakes to make it easier to flip
When the edges of each pancake is set (approximately 2 minutes), flip the pancake with a spatula and continue to cook another 2 minutes, until the pancake is golden on both sides and cooked through.
Repeat with remaining pancake batter, adding more oil to the pan if needed
To serve, plate your pancakes with the oranges that were zested earlier and toppings of your choice. The pancakes in the photo were plated with whipped cream, maple syrup, a drizzle of Peranzana olive oil, and some fresh mint. Enjoy!