Blueburry pancakes with PDO huile d’olive de Nice

Preparation:

In a bowl, mix the flour and baking powder. Make a hollow in this mixture and add the eggs, the sugars and the pinch of salt.

Gradually blend in the milk and olive oil until you get a uniform mixture.

Let stand at room temperature for 1 hr.

Gently stir in the blueberries, taking care not to crush them.

Oil and heat up a non-stick frying pan. When it is very hot, lay small amounts of dough onto it. Cook 2 to 3 minutes on each side.

Our suggestion: eat the pancakes warm, on their own or with honey and a few fresh berries.

We advise you to use a delicate-tasting PDO olive oil from Nice for its sweetness and its aromas of almond, raw artichoke, broom flours, hay, grass, leaves, pastry, ripe apple and dried fruit, and its lemony notes.

You can also use one of these PDO olive oils: Nyons and Corse – Oliu di Corsica – récolte à l’ancienne.