Having friends and family over for breakfast or brunch is one of my very favorite things to do. Breakfast and brunch can be some of the most simple, delicious, and versatile meals!
Everyone loves a pancake. But if you're having guests over, you need a recipe that's delicious and low maintenance so you can get out of the kitchen and sip on mimosas with your friends and family. Who wants to cook pancakes three at a time and keep them warm when there's a much easier solution?
You start with a basic buttermilk pancake recipe like this.
Buttermilk Pancakes
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
1 egg, beaten
1 teaspoon melted butter (even more delicious slightly browned)
1 cup buttermilk
Fruit and toppings of your choosing
Rather than preheating a skillet on the stovetop, preheat an oven to 425 degrees F and place your cast iron skillet in your oven, I used a 10-inch cast iron pan.
Meanwhile, mix your dry ingredients in one bowl. In a separate bowl, beat together your buttermilk, butter and egg. Place the wet on top of the dry and fold together until just mixed.
Put a pat of butter in your hot cast iron, allow it to melt and swirl to coat your pan. This is important step, don't be stingy with the butter or you'll have trouble liberating your pancake later.
Put all of your pancake batter in your screaming hot, buttered skillet and top your pancake with fruit. I chose apricots for this pancake because they were perfectly ripe, and they're in season. This is a fantastic way to use up fresh fruit!
Cook your pancake at 425F for about 10-15 minutes or until the top looks dry. Using your biggest spatula, flip the pancake onto the other side just for an additional few minutes. Check for doneness as you would on a regular cake: when a toothpick comes out clean, you're done!
Flip out onto a cutting board, serve in slices. I opted to top my apricot pancake with maple yogurt, pomegranate seeds and chopped pistachios.
