Category: Cast Iron Recipes

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Ingredients

2 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

Instructions

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.

Dry Ingredients
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.

Wet ingredients
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.

Enjoy!