A seasoned cast-iron skillet can make excellent pancakes. Preheat it gradually, use a light film of fat and adjust the heat before each batch to avoid excessive dark spots.
Warm the iron evenly
Cast iron retains heat well but takes time to heat through. Begin at medium-low and let the surface stabilize. A few drops of water that sizzle briefly may help judge readiness, but never add water to a pan of hot oil.
Manage fat and batter
Wipe on a thin film of cooking oil or butter. Pour a moderate scoop of batter and do not move it until the bottom firms. If the first pancake sticks, correct temperature and grease before adding more batter.
Clean after breakfast
Once cooled sufficiently, wash the skillet by hand, dry it thoroughly and add a tiny protective oil film if needed. Do not leave sticky syrup or wet batter on the iron.
Frequently asked questions
Does cast iron make pancakes taste different?
Browning can vary with heat management and cooking fat, but a properly seasoned skillet should not give food a metallic taste.
Related: why do pancakes turn out rubbery.
Leave a Reply