Meet one of the most important tools in our kitchen...
The Cast Iron Skillet
This beauty is one of 3 skillets that we never put away. If they're not on top of the range, they're in the oven, at the ready. When Rustic and me were married, he brought an old cast iron skillet to the union. He believes he bought it in the 70's for camping/hiking the Wind Rivers, Tetons and the Gros Ventre here in WY. He was an East Coaster, hell bent on finding adventure out west. I do believe he and his "vintage" cast iron skillet have found plenty. Btw, we're still using that skillet.
We make breakfast everyday and most mornings we use the cast iron cookware. Cast iron is a great medium to cook with. It's inexpensive, heats evenly and will last decades if cared for properly. Most cast iron available today is pre-seasoned and that's exactly what you want. What this means is that at some point in the manufacturing process, the cookware has been coated with oil and heat treated.
When you bring your new cast iron home, give it a very quick rinse with a couple of drops of dish soap, then rinse thoroughly. The next step is *Important*. Coat with a thin film of vegetable oil and place in oven on warm for 30 minutes or so. Throughout the life of your cast iron pans, a thin coating of oil after use is going to keep them in commission for a long, long time. A well seasoned skillet has an almost nonstick surface, it's amazing. If you must use soap, do so with sparingly as it will strip that *seasoning* that you've worked so hard to build. And never, NEVER put cast iron in the dishwasher, sorry that's a no no.
For six to seven pancakes:
1 1/2 C. Krusteaz Honey Wheat Pancake Mix
*secret weapon ingredient* ---> 3/4 C. Buttermilk
1/2 C. water (give or take)
Add liquids and SLOWLY *stir* with whisk just until combined. Your batter should be thick enough to show batter droplets as it falls back into bowl.
Heat your skillet slowly at medium low heat. It should take about 10 min to get good and hot. You want your butter to sizzle when it hits the pan (see above). Spread the melted butter around with a wooden spoon.
Grab the blueberries out of the freezer. We always keep our blueberries in the freezer, they'll keep longer.
Kinda pretty huh? Drop 5 or 6 blueberries into the batter and wait 2 or 3 minutes until turning. Look at the bubbles along the bottom edge, that's a good sign that it's time to flip.
And that my friend is what butter and a cast iron skillet will give you, a perfect pancake!
Remember, we're only using an "add water" pancake mix. But by using buttermilk and not over mixing, we're adding lightness. So easy, so good and, affordable.
Go ahead and try our pancakes this weekend, your family might kiss your feet and take you to a movie. If you need a cast iron skillet, you're in luck because they're everywhere. Even Walmart has nice Lodge skillets for about $15.
When you bring your new cast iron home, give it a very quick rinse with a couple of drops of dish soap, then rinse thoroughly. The next step is *Important*. Coat with a thin film of vegetable oil and place in oven on warm for 30 minutes or so. Throughout the life of your cast iron pans, a thin coating of oil after use is going to keep them in commission for a long, long time. A well seasoned skillet has an almost nonstick surface, it's amazing. If you must use soap, do so with sparingly as it will strip that *seasoning* that you've worked so hard to build. And never, NEVER put cast iron in the dishwasher, sorry that's a no no.
A cast iron skillet's best friend.
If you don't know it already, breakfast is just better in cast iron. Those cowboys knew what they were doin! Okay, time to roll up the sleeves and make some breakfast!
When family comes to stay with us, they always want our blueberry pancakes. I think it's because of the way we mix our pancake batter AND the cast iron skillets. Lots of butter, blueberries and real maple syrup might keep em coming back for more too.
**Blueberry Pancakes**
camp wander style.
1 1/2 C. Krusteaz Honey Wheat Pancake Mix
*secret weapon ingredient* ---> 3/4 C. Buttermilk
1/2 C. water (give or take)
The Fluffy Secret:
Add liquids and SLOWLY *stir* with whisk just until combined. Your batter should be thick enough to show batter droplets as it falls back into bowl.
Heat your skillet slowly at medium low heat. It should take about 10 min to get good and hot. You want your butter to sizzle when it hits the pan (see above). Spread the melted butter around with a wooden spoon.
Grab the blueberries out of the freezer. We always keep our blueberries in the freezer, they'll keep longer.
I'm fluffy!
Kinda pretty huh? Drop 5 or 6 blueberries into the batter and wait 2 or 3 minutes until turning. Look at the bubbles along the bottom edge, that's a good sign that it's time to flip.
And that my friend is what butter and a cast iron skillet will give you, a perfect pancake!
Remember, we're only using an "add water" pancake mix. But by using buttermilk and not over mixing, we're adding lightness. So easy, so good and, affordable.
Go ahead and try our pancakes this weekend, your family might kiss your feet and take you to a movie. If you need a cast iron skillet, you're in luck because they're everywhere. Even Walmart has nice Lodge skillets for about $15.
Make sure you pick up enough butter!
XOXO!
Rebecca.... cast iron friendly.
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