Monday, August 22, 2016

Cast Iron Breakfast Cakes

I make these in a Lodge Cast Iron Mini Cake Pan. You can also use a Shallow 12 Well Muffin Pan.

Cast Iron Breakfast Cakes

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Lodge Cast Iron Mini Cake Pan or a Shallow 12 Well Muffin Pan.
The recipe makes about 24 Cakes.

1 1/2 C Flour
2 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Cinnamon
1 C Whole Milk
11 TBS Butter, melted.
3 Large Eggs, separated.
2 TBS Granulated Sugar
5 TBS Vegetable Oil

Confectioner's Sugar
Warm Maple Syrup

Preheat the Pan for 30 minutes.

In a Large Mixing Bowl:
Baking Powder
Whisk well.

In a Small Bowl:
1/2 C Melted Butter
Egg Yolks
Whisk well.

Make a well in the Flour Mixture.
Add Wet ingredients at one time.
Toss the mixture together with a blending fork just until moistened.

In a Mixing Bowl:
Egg Whites.
Whisk to Stiff Peak.
Fold 1/4 of the Meringue into the Batter just to combine with a Silicone Spatula.
Fold in remaining Meringue.

In a measuring Cup:
Remaining Melted Butter
Vegetable Oil.
Mix well.

Keep the Pan in the oven.
Brush each well the Butter/Oil mixture.
Spoon a generous Table Spoon of Batter in each well.

Bake for 4 minutes.
Flip with a Spatula and continue baking for 2 minutes.
Transfer the Cakes to a rack to cool.
Continue baking the remaining Cakes.

Serve Dusted with Confectioner's Sugar and Warm Maple Syrup.

Peace in the Kitchen!

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