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3 large eggs, separated
1 3/4 cups buttermilk (Can use a combination of milk, buttermilk, and a small amount of sour cream)
1/2 cup (8 tablespoons) butter, melted and cooled to room temperature, plus a little extra to butter the waffle iron
2 teaspoons vanilla extract
1-1/2 (6 oz) cups King Arthur pastry flour OR 1 3/4 (8.5 oz) cups King Arthur Unbleached All-Purpose Flour
1/2 cup Cornstarch (about 2.5 oz)
2 tablespoons sugar plus 1 teaspoon to beat the egg whites
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
Separate the eggs. Beat the egg whites with a pinch of salt and gradually add a teaspoon of sugar. Beat to soft peaks.
In a medium-sized mixing bowl, beat together the egg yolks, buttermilk, melted butter, and vanilla.
In a separate bowl whisk together the dry ingredients.
Combine the wet and dry ingredients, stirring just until nearly smooth; a few small lumps may remain, then fold in egg whites. Let sit for about 10 minutes while you preheat the waffle iron.
Depending on your stove and/or waffle iron, preheat each side for 2-4 minutes then turn heat down to medium to medium-high. Take a pastry brush and some butter and brush the paddles. You’ll only need to do this once or twice, after that, no need. Pour about a 1/2 cup batter into the center, close the paddles slowly and wait about 2 minutes, then flip. Keep warm in a 250-degree oven.
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Cast Iron Cookware Identification: https://www.facebook.com/groups/630846790367804/
What is an electrolysis tank anyway? This is a method using a manual battery charger, sacrificial stainless steel, and an electrolyte solution that will clean rusty cast iron and steel items. An Electrolysis Tank uses the following materials:
Take the master negative black cable from the charger and attach it to the black negative end of one of the jumper cables, you’ll use the other black end to attach to the piece. This protects your battery charger cables from wearing out. Make sure when you connect the piece, you are using the other end of the black negative cable that is jumped to the main battery cable.
Ensure your piece is not touching any of the anodes. Connect the correct black negative jumper to the piece, I use a DIRECT CONNECTION ONLY. Some people will connect the jumper to a wire, but I do not recommend it. It’s okay if the jumper goes in the water a little. Ensure everything is secure, then put the battery charger on 10 or 40, whatever your charger has, and use the Hold setting. If there are no noises, sparks, etc., you’re good! (If anything suspicious happens, turn off charger immediately.) You should see some bubbles and swirling nearly right away. Monitor it for a bit, and you should be able to let it go on its own once set up properly. A good setup is only going to take a few hours to clean most pans that have say, light rust. I usually start any gunky pans off in the Lye bath. See https://castironcookingandrestoration.com//clean-cast-iron-lye/.
9.5 oz Sifted King Arthur All-Purpose Flour in a medium size bowl (original recipe calls for 10oz or 2 Cups)
2 TBL granulated sugar
1 tsp Baking Powder
1/2 tsp Baking Soda
3/4-1 tsp fine salt (I use King Arthur Bread Salt or Real Salt. Original recipe calls for 1/2 tsp
– combine dry ingredients by sifting/whisking.
2 Cups Buttermilk in a quart size measuring cup (possibly more to thin the batter)
1/4 Cup Sour Cream
2 Eggs, Beaten
3 TBL (44 grams) Melted, Cooled Butter
Heat the Oven to 250 to keep pancakes warm, use a large skillet or oven-safe glass dish. Heat up desired maple syrup, fruit syrup, etc. Melt the butter, set aside. Beat the eggs and combine with the buttermilk and sour cream in a quart-size measuring cup. Add the melted butter. Add the wet ingredients to the dry ingredients and combine with a whisk, leaving some lumps, add additional buttermilk if too thick. Let sit 10 minutes while you heat your cast iron griddle. Turn the burners onto medium-medium high. Let preheat for around 6-8 minutes. A little smoke coming off is okay. Turn burners down. Take a ladle of batter and pour quickly and keep pouring from the center. Use a stainless steel thin spatula to see how quickly the cakes are cooking. After a minute or so, you want to see medium brown. I often put butter on the pancakes while they are still on the griddle.
-Recipe adapted from America’s Test Kitchen.