Mothers day is in just a few days! What better way to treat them by making breakfast in bed. And a classic way to go is always making pancakes. At Cape Ann Olive Oil Co. we make our pancakes in a very special way. Instead of using melted butter, we use our Butter Olive Oil.
This creamy extra virgin olive oil is naturally infused with the rich flavor of butter by using only plant-based ingredients. You can use this golden, vegetarian, dairy-free olive oil as a butter substitute in baking or anywhere you might use melted butter; like pancakes! And trust us, you will never miss the fact that melted butter is not in your meal. It tastes just like the real butter!
This is a simple and fun recipe to make with your kids. To add a little extra spark to your pancakes mix some bananas, chocolate chips, or blueberries right into the batter.
The amount of milk you use will determine how thick these pancakes are. Start with the smaller amount suggested and add more if the batter seems too thick. Try to have the milk at room temperature before mixing and take care to not overbeat: a few lumps in the batter will do no harm. You can make lighter, fluffier pancakes by separating the egg, beating the white, and folding it in last.
- 1/2-3/4 cup buttermilk or milk
- 1 1/2 Tbsp. Butter Olive Oil
- 1 egg
- 1 cup white flour
- 2 tsp. baking powder
- 2 Tbsp. sugar
- 1/2 tsp. salt
- Maple syrup or honey
- Beat the milk, olive oil, and egg lightly in a mixing bowl.
- Mix the flour, baking powder, sugar, and salt and add them all at once to the first mixture, stirring just enough to dampen the flour. Fold in the egg whites if you decided to make your pancakes fluffier.
- Lightly butter or grease a griddle or frying pan. If you wish for small pancakes, drop about 2 Tbsp of batter onto the pan. For larger pancakes, drop about 1/4 cup onto the pan.
- Bake until the pancakes are full of bubbles on the top and the undersides are lightly browned. Flip them and brown the other sides.
- Placed finished pancakes on a plate and serve immediately. Enjoy!
I know, it sounds strange adding balsamic vinegar to a pasta recipe. But trust us, it works!
This recipe turned into a happy accident when making it for the first time. At the time one of our employees was making this, it was during COVID lockdown and she had all of the ingredients, except fresh mint. She improvised and took our Thai Lemongrass-Mint White Balsamic and poured it into the sauce and as a finish for the dish. Well, she was blown away with how good it tasted and loves to talk about it to our customers. This recipe is a great example of using balsamic vinegar in besides desserts, salad dressings, and drinks.
Our Portuguese Cobrancosa displays the signature floral, herbaceous center. It is complex and layered with a desirable peppery finish. This Extra Virgin Olive Oil will add a beautiful richness to your pasta!
Our Thais Lemongrass-Mint White Balsamic is tart, crisp, clean and absolutely delicious. The natural flavors of the Thai Lemongrass and mint cooperate beautifully and make a dazzling base for marinades and dressings.
- 12 oz. Linguine
- Sea salt and ground black pepper
- 1/2 cup Robust Portugal Cobrancosa Extra Virgin Olive Oil, plus more to serve
- 1/2 cup shelled roasted pistachios, finely chopped
- 1 pint cherry tomatoes, halved
- 1 Tbsp. grated lemon zest, plus more to serve
- Grated Parmesan or pecorino Romano cheese, to serve
- Thai Lemongrass-Mint White Balsamic Vinegar (pour amount to your liking)
- 2 roughly chopped fresh mint (for color)
- In a large pot, bring 4 quarts of water to a boil. Add the pasta and 2 tablespoons of salt, then cook, stirring occasionally, until just shy of al dente. Reserve about 2 cups of cooking water, then drain the pasta.
- In a 12-inch skillet over medium, combine the oil and tomatoes. Cook, stirring only once or twice, until the tomatoes have softened and the oil has taken on a reddish hue, 4 to 6 minutes. Stir in half of the pistachios, 1 1/2 cups of the reserved cooking water, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the mixture is slightly reduced and the tomatoes are completely softened, about 2 minutes.
- Add the pasta, lemon zest, and Thai Lemongrass-Mint White Balsamic, then cook, stirring frequently, until the pasta is al dente and has absorbed most of the liquid but is still quite saucy, 2 to 4 minutes. Off heat, stir in the mint (if adding for color), then taste and season with salt and pepper. If pasta is dry, add more cooking water, 1 tablespoon at a time.
- Transfer to a serving bowl, then sprinkle with the remaining pistachios, Extra Virgin Olive Oil, and Balsamic Vinegar. Serve with cheese. Enjoy!