Mountain Man PancakesFrom SHELTOWEE TRACE BED & BREAKFAST
Prep Time:15 minutes
Cooking Time:5-7 minutes
David has used this recipe for years and it always turns out wonderful! I think the secret is using a cast iron skillet and having plenty of melted butter. The edges are always crisp and tasty! We always make them "by order" one at a time using what we have on hand and each person's preference.
- 2 Cups Flour
- 4 t. Baking Powder
- 1/2 t. Salt
- 2 Eggs
- 2 T. Salad Oil
- 2 Cups Milk
- As Needed Butter
- 1/2 Cup Optional: Additions to the Batter (see below)
- As Needed Pancake Syrup
Make the Batter:
Mix Flour, Baking Powder, and Salt together in a large Mixing Bowl with a wire wisk. Then add Eggs, Salad Oil, and Milk Beating with wire wisk until smooth. It should not be too thick (like white sauce) nor too thin and runny. Allow the batter to sit while you prepare any additions. Have your additions (optional- see below) in a separate bowl to the side of your cooking area.
Optional Suggested Additions
Use one or a combination to the Batter :
Blueberries, Strawberries, Mangos, Pineapple, Apples, Cherries, Peaches, Bananas, Pecans, Walnuts, Dried Cranberries, Chocolate Chips, Coconut
Ready the Pan:
Heat a 12" Cast Iron Skillet on medium heat. Add about 1 T. of butter and evenly distribute in the pan. When the butter is melted and coats the bottom of the pan, and starts to bubble, you are ready to start.
Making the Pancakes:
Add about 1 cup of batter to the center of the skillet. Allow it to spread out. While it is cooking, pull the edges in toward the center with a spatula/pancake turner. Carefully, evenly place any additions on the batter. Make sure that there is still melted butter in the pan. Add more if needed. When there are bubble of air coming to the top, use the pancake turner to lift the edge to check. Turn the pancake over to cook the second side when the pancake is golden brown (approx. 2 minutes). Check the pancake after another 1-3 minutes. Remove and serve when pancake is golden brown. Serve with syrup or fruit on the side.
Note: If you are not familiar working with cast iron, there are a few pointers that we would like to pass along. First, the pan needs to be seasoned. Follow the manufacters instructions. This usually includes coating the pan with an oil and cooking it in the oven. Second, make sure that you have something for the handle to grab a hold of it (like pot holders) because it gets pretty hot. And lastly, cast iron holds heat, so it will get hotter and hotter. To regulate the heat, you need to put it on and off the burner.