Thinking about pancakes cooked on cast iron gives me warm fuzzies. I’m desperate for anything warm and fuzzy right now. Actually, I’m just hungry for pancakes.
I just found this Lodge 5-Piece Cast Iron set. For everything you’re getting with this purchase, it is a really, really good deal!
Isn’t that pretty? Not only is cast iron a great alternative to Teflon – I also think that cast iron makes the best eggs and pancakes ever. :)
Here are links to our family’s favorite pancake recipes. All of them are super easy and cook up great on a cast iron griddle. By the way, I have this griddle, but the large round griddle above looks to be a great option.
If looking at those made you hungry, you might also be interested in a good deal I found on organic maple syrup. ;)
Now how many of you are suddenly changing your meal plan to make breakfast for dinner tonight? Pancakes are just so YUM. And might I suggest you also make Mocha???
CAUTION: Lodge brand seasons their cast iron with genetically modified soybean oil (I asked them to be sure) so anyone allergic to soy or who avoids gmos may want to consider a different brand.
Any cast iron skillet can be reseasoned, I love that lodge is made in the usa!
What’s the trick to cooking eggs on a skillet? I’m knew to cast iron.
I started laughing when I first saw the link to “organic maple syrup” because for the past few years it has been a joke in our family that it was equivalent to advertising “wet water” or something like that. We have helped friends harvest and make maple syrup for the four years (This past year they made almost 800 gallons of maple syrup!) and just could not figure out how 100% maple syrup would not be “organic”. So I read up on it and found that there are some practices that could make maple syrup not “pure” or “organic”. We had just never heard of these practices since all the maple syrup producers we know do not use them. And worrying about pesticides and chemical fertilizers landing on the maple trees is pretty moot here in NH since there so few fields here that would be sprayed with such products. It is pretty much all trees and lakes/ponds with occasional pastures. It was interesting to learn that there are different practices used in making maple syrup else where.
On a side note – for those that love Grade B (our favorite), its new label in NH as of December 16, 2014 is ‘Very Dark.’