JT's Family Tradition Pancake Recipe
July/21/2008 11:00 AM Filed in: Recipes
In his post, “Memories
Born Out of Simplicity,” JT McCubbin
described his multi-generational Saturday
monring family breakfast tradition. In this
post, he shares with us his recipe for the
pancakes he prepares every weekend.
INGREDIENTS
DIRECTIONS
Combine dry ingredients. In a separate bowl, combine milk, oil, honey, egg and vanilla (or Almond).
(Hint 1: measure the oil first, then the honey in the same measuring spoon. The honey slips right out yielding the entire tablespoon with no sticking).
(Hint 2: warm the milk in the microwave for 45 seconds. The honey will dissolve more readily, and the pancakes will cook more evenly because the batter isn’t cold)
Mix the liquids into the dry with a spoon or wisk, it’s okay to leave a few small lumps of batter rather than over mix.
Pour the batter (1/4 to 1/2 cup amounts depending on desired size) onto an oiled, cast iron griddle or skillet. I use low heat, because the cast iron conducts efficiently, and I don’t want the cooking process to begin until I have finished the pour. When bubbles start to rise to the top, check the bottom surface and flip when the right amount of golden brown is apparent. Serve right off the griddle and top with real maple syrup from the melting/warming pot.
Variation:
Immediately after pouring the batter, drop chocolate chips or blueberries on top and tap in with the spatula. This works much better than trying to mix them into the batter bowl, and it gives you the option to arrange them in fun designs.
Rule:
Never, which means not ever, use a pancake mix. This isn’t complicated. You can do it, and you and your kids will appreciate it.
MacGourmet users, click
image to download recipe (or simply drag image
to your MacGourmet recipe box).
Feel free to leave your thoughts in the comments below, or you can contact JT directily at ironman@cookingincastiron.com.
CAST IRON
REQUIRED:
- Griddle or skillet
- Melting Pot
INGREDIENTS
- 1 cup unbleached flour
- 2 tsp baking soda
- pinch of salt
- 3/4 cup milk
- 1 Tbs sunflower oil
- 1 Tbs honey
- 1 egg, brown of course
- 1/2 tsp vanilla, or 1/4 tsp almond extract
DIRECTIONS
Combine dry ingredients. In a separate bowl, combine milk, oil, honey, egg and vanilla (or Almond).
(Hint 1: measure the oil first, then the honey in the same measuring spoon. The honey slips right out yielding the entire tablespoon with no sticking).
(Hint 2: warm the milk in the microwave for 45 seconds. The honey will dissolve more readily, and the pancakes will cook more evenly because the batter isn’t cold)
Mix the liquids into the dry with a spoon or wisk, it’s okay to leave a few small lumps of batter rather than over mix.
Pour the batter (1/4 to 1/2 cup amounts depending on desired size) onto an oiled, cast iron griddle or skillet. I use low heat, because the cast iron conducts efficiently, and I don’t want the cooking process to begin until I have finished the pour. When bubbles start to rise to the top, check the bottom surface and flip when the right amount of golden brown is apparent. Serve right off the griddle and top with real maple syrup from the melting/warming pot.
Variation:
Immediately after pouring the batter, drop chocolate chips or blueberries on top and tap in with the spatula. This works much better than trying to mix them into the batter bowl, and it gives you the option to arrange them in fun designs.
Rule:
Never, which means not ever, use a pancake mix. This isn’t complicated. You can do it, and you and your kids will appreciate it.
MacGourmet users, click
image to download recipe (or simply drag image
to your MacGourmet recipe box).
Feel free to leave your thoughts in the comments below, or you can contact JT directily at ironman@cookingincastiron.com.