Another Monday in store for us today - we're barreling down on the holiday season!
What better breakfast on a cold morning than buttermilk pancakes, and what better cookware to prepare them in than cast iron?
You will need:
10 or 12 inch cast iron (or other) skillet
2 c. flour, all purpose
2 T. sugar
2 t. baking powder
1/2 t. salt
2 c. buttermilk
1/2 c. whole milk
1/2 stick butter, salted and melted
1 T. vegetable oil
In a big bowl, combine the dry ingredients. In another bowl, mix the eggs, buttermilk, milk and melted butter with a whisk until it is well-blended.
Add the egg mixture to the flour mixture and whisk just until the ingredients are combined.
Heat the skillet or a cast iron griddle over medium heat and add the vegetable oil. Pour the batter, 1/4 c. at a time, into the skillet, forming little pancakes. Turn the pancakes over when bubbles start to form and cook them until golden brown. This will be about 2 or 3 minutes. Continue until all the batter is gone. You can add more oil, if needed.
Serve with warm syrup and melted butter. (Butter Pecan syrup is great with these!)