Olive Oil Pancakes

http://www.latimes.com/features/food/foodanddrink/sns-fdrecipe-wk2,0,5638891.story

Breakfast is one of my three favorite meals! LOL!! No, really, I do LOVE breakfast. I thought these pancakes sounded like they would be a little different that the 'normal' pancakes.

As always, I would really love to hear from anybody that tries one of the recipes from my blog! Please let me know what you think!
Thanks,
MissMouse

Los Angeles Times
Olive Oil Pancakes
Note: To make lemon honey, combine one-fourth cup honey with one-half tsp. lemon zest in a small saucepan. Steep the honey for several minutes over low heat and strain before using. Spanish chocolate is available at select Ralphs stores and specialty markets.

Ingredients
1 3/4 cups flour
2 Tbsps. sugar
2 Tbsps. baking powder
1/2 tsp. baking soda
1/4 tsp. salt1 egg, lightly beaten
1 1/2 cups buttermilk
4 Tbsps. best-quality olive oil, preferably Spanish, plus more for frying
1/3 cup chopped dark chocolate, preferably Spanish
1/4 cup honey, preferably lemon
Fresh mint leaves

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Whisk in the egg, buttermilk and 2 Tbsps. olive oil until the batter is smooth, then stir in the chocolate pieces.
2. Heat the remaining 2 Tbsps. of olive oil in a medium sauté pan over medium-low heat. Ladle one-fourth cup of the pancake batter into the pan and cook until golden brown, about 2 minutes. Flip the pancake with a spatula and cook until golden brown on the second side, 1 to 2 more minutes. Place the pancakes in a warm oven until all are cooked and ready to serve. Repeat with the remaining batter, adding more olive oil to the pan as needed.
3. To serve, drizzle the pancakes with honey and garnish with mint.