We’re continuing with our theme of Mother’s Day brunch ideas. Mother’s Day is coming in hot and so is this cast iron pancake brunch bar. Be prepared to get a few bonus points from your significant other because these aren't just any pancakes, they're homemade.
Pancakes from scratch are great, but pancakes without the toppings leave a lot to be desired. So we’ve also dropped a list of topping ideas with this pancake recipe to help make your Mother’s Day brunch a huge success.
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The Ingredients
Pancakes
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp sugar
- 2 eggs
- 1 cup 2% or whole milk
- 1 cup buttermilk
- Butter or oil for cooking
Toppings
- Blueberries
- Raspberries
- Strawberries
- Blackberries
- Bananas
- Peanut butter
- Maple syrup
- Whipped cream
- Chocolate chips
- Peanut butter chips
The Steps
- Preheat your Stargazer cast iron skillet on low for 5-10 minutes before turning the temperature up to medium. In a large mixing bowl, combine the flour, baking powder, salt, sugar, eggs and milk. Using a whisk or a fork, stir the ingredients just enough to moisten all the dry ingredients and form a batter. There should be small lumps in your batter. If your batter is smooth, you’ve overmixed it.
- Add 1 tablespoon of butter or oil to the skillet until melted and covering the cooking surface. Pour ½ cup of batter into the cooking surface (for smaller pancakes, use less batter). Cook on medium heat for 1-2 minutes until you see bubbles forming in the batter on the top surface of the pancake. Flip the pancake and cook on the other side for approximately 1-2 minutes. Don’t rush the process. Each side should be golden brown in color.
- Repeat these steps until you’ve used all the batter.
- Stack the pancakes high on a plate and serve alongside a smorgasbord of delicious toppings.
Prep Time: 10 min
Cook Time: 30 min
Serves: 2-4
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