Here at MetroKitchen we started carrying a bunch of Staub enameled cast iron skillets and frying pans recently. Made in France, these high-quality Staub frying pans are made from enameled cast iron and have a lifetime warranty. Since I’ve been using one at home on the weekends with great success, I decided to share my recipe for making pancakes from scratch. Read on below for the recipe and more info about these great fry pans from Staub!
Here are the ingredients that you’ll need for this recipe:
- All-purpose flour
- Vanilla extract
- 3 heaping tablespoons of sugar
- 3 tablespoons of salted butter
- 2 teaspoons of baking powder
- 3 eggs
- 8 ounces of milk
- 8 ounces of buttermilk
This might not be the greatest pancake recipe in the world, but it’s easy to remember and it gets the job done. The bottom line behind pancakes is that you’re frying bread in a pan with butter and sugar and covering it with syrup and even more butter. So, in my opinion, even a bad pancake is still pretty good. That being said, I stick with this pancake recipe because when it’s time to get breakfast ready on the weekend it’s easy to whip together in less than an hour. This recipe makes about 8 or 9 large pancakes.
The first thing that you want to do is melt your butter and set it aside ahead of time so that it’s cooled to room temperature by the time the rest of the mix is ready (if you’re using unsalted butter, make sure that you add a level teaspoon of salt or the pancakes won’t come out quite right). Put the buttermilk and milk together in a bowl. Then, whisk the eggs and add those to the milk along with the sugar and a little bit of vanilla extract. I usually use the vanilla extract to add a tiny bit of vanilla flavor as well as some color so you get nice a nice color for the pancakes. Then, I start adding flour a little bit at a time while stirring continuously until the mix thickens up nicely. I then add the melted, cooled butter as well as the baking powder and mix it all together. Make sure that the butter is not hot when you add it, because if it is, the baking powder will start cooking and it will mess up your pancake mix. Finally, I add a little more flour and keep stirring until the consistency of the mix is perfect. Now you’re ready to start cooking some pancakes.
One wonderful thing about these Staub fry pans is that they have an enameled cooking surface, so they naturally keep food from sticking. This makes them really easy to clean. This Staub cast iron cookware is also great at keeping the heat evenly distributed across the pan’s cooking surface as well as getting a nice golden brown color on the pancakes. Since the pancakes have butter in them and the enameled surface doesn’t require seasoning, you don’t need to add butter or oil before you start cooking. Once the pan is good and hot, you can just put the pancake batter straight on the pan and they’ll cook perfectly. The ideal way to cook pancakes is to only flip them one time. You only want to flip them once the the uncooked side starts to bubble up across the surface – that’s the pancake letting you know that it’s starting to cook through the center and it’s ready to flip.
And that’s it! If you followed all of my tips, you should have a perfect stack of hot, tasty pancakes. I like to use only 100% pure maple syrup for these cakes because anything else, in my opinion, is a crime. However, if you like corn syrup then you can use that too. Enjoy!