Cast iron cookware is an ideal choice for making pancakes. Use either a large cast iron skillet or a griddle for perfect results every time.
This recipe calls for separating the egg whites from the yolk when combining the wet ingredients. Beating the whites and folding them in at the very end will help make your pancakes lighter and fluffier.
1 ½ cup all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ½ tablespoon white sugar
1 ¼ cup whole milk
1 egg, yolk and whites divided
3 tablespoons melted butter
1 teaspoon vanilla extract
½ cup mini chocolate chips
1 banana, quartered lengthwise; hold quarters together and cut into slices
1 tablespoon vegetable oil
Heat pre-seasoned cast iron skillet or grill over medium-high heat.
Combine dry ingredients in a bowl. Stir thoroughly and break up any clumps.
Add milk, egg yolk, melted butter, and vanilla extract to bowl and mix thoroughly.
Form a well in the middle of the dry ingredients and egg yolk mixture to the center. Combine ingredients enough to moisten all dry ingredients. (Do not over mix). Gently stir in banana and chocolate chips.
Right before cooking, beat the egg whites with an electric mixer until stiff peaks form, then gently fold into the batter. Cook immediately after this step.
Add a drop of water to your cast iron skillet or grill. If it dances around the pan for a bit, it is ready. Add vegetable oil to pan and swirl to coat.
Add approximately ¼ cup pancake batter to the skillet or griddle. When the edges crisp and bubbles begin to form on top, it is ready to flip. Cook until golden brown on both sides. Don’t press down on the pancakes with a spatula while cooking or they will lose some of their fluffiness.
If the first pancake gets too dark before the inside cooks, adjust your heat accordingly.
Repeat with remaining batter and serve immediately with your choice of toppings. Butter, maple syrup and powdered sugar are excellent choices.