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
Warm Maple Syrup
Preheat the Pan for 30 minutes.
In a Large Mixing Bowl:
In a Small Bowl:
1/2 C Melted Butter
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:
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
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!