This Mother’s Day that special Mom in your life is in for a delectable surprise! This mouth-watering recipe for Cast Iron Pancakes will make Mom’s morning memorable and start the celebration right. Crisp on the outside, tender on the inside, treat Mom to the best homemade pancakes she’ll ever have.
• 1 cup flour
• 1/3 cup sugar
• 2 tsp baking soda
• 2 tsp baking powder
• ¾ cup 2 percent milk
• 2 eggs
• 1 tsp vanilla
• ½ cup egg whites
• ½ cup heavy cream
To begin, whisk the dry ingredients together. Whisking not only combines and distributes the ingredients evenly; it also aerates the flour into a nice light and fluffy texture. Add the eggs, milk and vanilla to your dry mixture and whisk until the consistency is smooth.
Next, whip the egg whites until you get stiff peaks. When you remove the whisk, the resulting peak should point straight up without collapsing at all, and the consistency of the mixture will be thick and heavy. Be careful not to overdo it, though – if you go too far, the whites will turn dry, losing their glossy sheen and start to pull apart.
Fold the egg whites into the pancake mixture. Keep in mind, you have just whipped air into the egg whites and you want to keep as much of that air in there as possible. Fold gently, running a spatula along the bottom of the bowl and then up and over the batter. It will take a bit of patience to get everything mixed, but you’ll love the light fluffiness this adds to your final dish. Next, whip the heavy cream again until you reach the stiff peaks stage and then gently fold into your batter.
Once your batter is ready, heat a five-inch cast iron pan with a little corn oil and butter to coat the bottom of the pan. Add ¾ cup of your batter to the pan and bake at 350 degrees for 10 to 15 minutes. To check progress, insert a toothpick and if it comes out clean, the pancake is ready. To remove the pancake, simply turn the pan upside down. This recipe makes 10 pancakes, so there will be plenty for everyone. Delicious with Mom’s choice of butter and syrup, jam, marmalade, or even caramelized apples, these pancakes are scrumptious just served plain!
Here’s a time saver: Mix the batter, minus the egg whites and heavy cream the night before and store in the fridge until the morning.
Of course, for an even more memorable day, skip the kitchen (and the cleanup) and join us at Waterleaf for our exquisite three-course prix-fixe Mother’s Day brunch celebration.