Soft, cozy, comforting, these cocoa pancakes hide a secret: our Extra Virgin Olive Oil IGP Sicily that with its delicacy, gentle scent and mild flavor gives breakfast a precious healthy touch.
Ingredients
Serves:4
1 cup + 3 ½ tablespoons Italian 00 type flour or US pastry flour
- 3 tablespoons demerara sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 4 tablespoons cocoa powder
- ½ teaspoon table salt
- 1 large egg
- 1 cup plain yogurt
- 3 tablespoons Vignoli Extra Virgin Olive Oil IGP Sicily + additional for the pan
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon pure vanilla extra or pure vanilla paste
- ½ cup + 1 tablespoon whole milk
- Fresh blueberries to taste
- Acacia honey or maple syrup or agave syrup of your choice, to taste
- 160 grams Italian 00 type flour or US pastry flour
- 3 tablespoons demerara sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 30 grams cocoa powder
- 30 grams cocoa powder
- ½ teaspoon table salt
- 1 large egg
- 125 milliliters plain yogurt
- 3 tablespoons Vignoli Extra Virgin Olive Oil IGP Sicily + additional for the pan
- 1 tablespoon freshly grated lemon zest
- 1 teaspoon pure vanilla extra or pure vanilla paste
- 130 milliliters tablespoon whole milk
- Fresh blueberries to taste
- Acacia honey or maple syrup or agave syrup of your choice, to taste
Preparation
In a medium bowl, combine flour, demerara sugar, baking powder, baking soda, cocoa powder, and salt. Mix well with a hand whisk.
- In another medium bowl, combine egg, yogurt, Vignoli Extra Virgin Olive Oil IGP Sicily, lemon zest, and pure vanilla extract or pure vanilla paste with the hand whisk again. Mix carefully, then slowly pour the milk to obtain a fluid but not liquid batter. Pay attention to dissolve any lumps. Depending on the type of flour you use, the amount of milk indicated in the ingredient list may change.
- Grease a medium non-stick pan with a little Vignoli Extra Virgin Olive Oil IGP Sicily and pat it with a kitchen towel to remove the excess. Heat the oil over medium heat.
- Pour a scant ladle of batter into the pan and cook the pancakes for about two minutes or until small bubbles appear on the surface. Flip with a spatula, then cook for an additional 2 minutes. Pancakes should be soft and fluffy.
- Serve with fresh blueberries and honey or with your favorite syrup.
- In a medium bowl, combine flour, demerara sugar, baking powder, baking soda, cocoa powder, and salt. Mix well with a hand whisk.
- In another medium bowl, combine egg, yogurt, Vignoli Extra Virgin Olive Oil IGP Sicily, lemon zest, and pure vanilla extract or pure vanilla paste with the hand whisk again. Mix carefully, then slowly pour the milk to obtain a fluid but not liquid batter. Pay attention to dissolve any lumps. Depending on the type of flour you use, the amount of milk indicated in the ingredient list may change.
- Grease a medium non-stick pan with a little Vignoli Extra Virgin Olive Oil IGP Sicily and pat it with a kitchen towel to remove the excess. Heat the oil over medium heat.
- Pour a scant ladle of batter into the pan and cook the pancakes for about two minutes or until small bubbles appear on the surface. Flip with a spatula, then cook for an additional 2 minutes. Pancakes should be soft and fluffy.
- Serve with fresh blueberries and honey or with your favorite syrup.
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Our chefs and nutritionists create our fresh, from-scratch Italian delicacies for food lovers just like us. From homemade pastas and sauces to our made-in-house tapenades and olive mixes, we create our gourmandies using original recipes that incorporate the freshest and best locally grown Italian ingredients. Experience true Italian food the Vignoli way!