Add the flour to the blender on top of the wet stuff so it doesn't lump where the blender can't blend
The batter needs to rest a bit, so mix the batter, then turn the oven on. Don't try to get speedy here if you want a good fluff.
Butter pan after it comes out of the oven, not before. Then pour the shit in there. You don't need that much, but coat the bottom and sides. Pre-heating the pan means you get the nice roasted butter / oil flavour.
When it's good and puffy and brown on top it's done. Don't overcook.
Makes 2. I make them one after the other 'cause I don't have two pans.
I call them race day pancakes because I make them when I get up early to watch F1 races. The cook + rest time means they take an hour-ish, but it's largely hands-off time. The perfect thing to do while watching a race.
It's a cast iron pan ... cake or a cast iron pan pancake? But really you don't need a cast iron pan
You can put sugar in the batter if you like that sorta thing. I prefer less sugar in the morning.
Don't add things to the batter lest your results be wild and unpredictable. Add them on top of the finished pancake instead.
I've mixed up the flour here -- 1/3 wheat, 1/3 corn meal, 1/3 rice flour. You lose some of the fluffy/creamy texture, but I can be a nice way to mix it up and reduce gluten if that's your thing. (Gluten-free would take some more experimentation I imagine.)
Spiced pumpkin puree, blueberry + red wine jam, maple-baked beans.
Use it as the base for a full breakfast. Fried egg, baked beans, fresh fruit. Pile in all in the middle as if the pancake was a plate. Veggie sausage or something? A tofu thing? Need to sort out some good, savory topping combinations. Traditional breakfast foods are the worst.
If you go sweet with all the toppings (fruits, berries, jams) then dust it with icing sugar. This is a terrible idea for breakfast 'cause it's all sugar. Don't do this.
Last updated 2021-01-08