We love cast iron and we are always on the lookout for new recipes that use our beloved pan. My aunt offered this recipe. It’s my great grandmother’s recipe. She was not from Vermont so I don’t know where she got this recipe but it doesn’t matter because it is delicious and pretty cool looking too.
Not sure exactly how it’s supposed to look but ours came out puffed and then sank once it cooled. The texture was perfect, crispy yet soft on the inside. You can add whatever topping you like. We added a rhubarb compote but my aunt suggested fresh blueberries. You can be creative here.
I made this for Father’s Day as part of a full course breakfast and the three of us ate the whole thing. So be prepared to make two or three or have plenty of other breakfast items ready.
1/2 cup flour
1/2 cup milk
Dash of salt
2 T butter
Preheat oven to 425°F. Whisk eggs, flour and milk until well blended. Melt butter in cast iron skillet (ours is 9 inches). Pour batter into hot pan and bake for 15 minutes.
Open oven and quickly add 1/2 cup to 1 cup fresh fruit, compote, jam even chocolate chips. This step should be done quickly so that the pancake doesn’t fall too much. Bake another 5 minutes. To serve cup in wedges and dust with powdered sugar, honey or even whipped cream.
2 stalks rhubarb, roughly chopped
1/2 cup sugar
Combine ingredients in a small sauce pan and cook over medium low heat until they are softened.
Rhubarb dissolves easily so it resembles a jam when it’s done. Feel free to add more or less sugar, according to your taste. Just remember rhubarb is really sour. You could also add strawberries for natural sweetness and cut down on the sugar.
Another cast iron skillet recipe that I tried today was banana fritters from Mad Hungry. I was watching the show this morning and cooked them up while she was talking. They were fast and delicious.
Do you have any favorite cast iron skillet recipes you’d like to share?