Yield: Twelve pan“cakes”

 

 

Ingredients:

 

1 cup + 2 Tablespoons flour

 

2 Tablespoons + 1 teaspoon Turbinado sugar

 

2 Tablespoons + 1 teaspoon baking powder

 

1/8 teaspoon baking soda

 

¼ teaspoon salt

 

1 ¾ cups cultured milk*

 

2 Tablespoon + 1 teaspoon unsalted butter, melted and cooled

 

Grapeseed oil

 

 

 

Garnishes:

 

Melted butter

 

Whipped cream

 

Berries

 

Cinnamon sugar

 

Confectioner’s sugar

 

Maple syrup

 

Berry jam

 

 

*Kefir

 

 

Preparation:

 

Preheat oven to 350°F.

 

Sift together all dry ingredients into a large bowl.

 

Whisk together all wet ingredients until thoroughly combined.

 

Heat a large cast iron skillet over medium high heat.

 

While the skillet is heating, heap the dry ingredients into a hill, make a hollow in the middle and pour the wet ingredients into the hollow.

 

Whisk the wet ingredients into the dry ingredients until smooth. This is a very thick batter.

 

When the skillet is hot, add a teaspoon of oil, lift the pan, and swirl to coat the bottom of the skillet with oil.

 

Scoop up a quarter cup of batter.

 

Drop the batter into the skillet in one quadrant of the skillet. Use a spoon to remove any remaining batter from the quarter cup and, if necessary, push batter into a circular pan“cake.’

 

When the bottom of the pancake is golden brown, flip the pan“cake.”

 

When that bottom of the pancake is golden brown, lift the pan“cake” onto a baking sheet. Repeat with the remaining 3 pan“cakes.”

 

Repeat the process of frying the pan“cakes” until all of the batter is used.

 

Place the baking sheet in the oven.

 

Bake pan“cakes” for twenty minutes or until a toothpick inserted in the middle comes out clean.

 

Remove from oven and plate.

 

Garnish as desired.

 

Serve.