Super easy to make, super tasty, this dish definitely deserves an appearance at your next brunch! This recipe features Pickle Creek Herbs Blood Orange Thyme Infused Olive Oil and Apple Strudel Infused Balsamic Vinegar.
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Servings |
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Ingredients
- 5 Tbsp Pickle Creek Blood Orange Thyme Infused Olive Oil
- 6 large eggs
- 1 c whole milk
- 1 c white flour
- 1 pinch salt
- 1 tsp vanilla extract
- 2-3 Tbsp Pickle Creek Apple Strudel Infused Balsamic Vinegar
- 2-3 sprigs fresh thyme
Ingredients
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Instructions
- Preheat oven to 425 degrees F. Add 5 Tbsp Blood Orange Thyme Infused Olive Oil to a 9 x 13 baking dish and tilt the dish around until oil is evenly distributed across the bottom.
- Mix eggs, milk, salt, and vanilla in a blender or even a food processer until combined. Add in the flour, and continue to blend until the mixture is smooth.
- Pour the pancake batter into the baking dish. The olive oil will rise up the sides of the dish as you pour in the batter so that it looks as if the batter is floating on the oil.
- Bake for 25 minutes or so until the edges puff up and turn golden brown. Judge doneness by the edges, and not by the middle of the dish.
- Lightly drizzle with Apple Strudel Balsamic and garnish with fresh thyme. You may also sprinkle powdered sugar across the top of your dish if you prefer your pancakes to be a little sweeter. Serve warm, and enjoy!
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