Cast Iron Hotcakes I Rosemary Maple Syrup

 Chef Cody Beverstock I CB Cuisine I Cast Iron Hotcakes I Rosemary Maple Syrup Recipe

There's something about calling "pancakes," "hotcakes," that gets me every time. It's probably that my Grandma used to call them hotcakes, so that's what I always heard growing up when we'd stay the night at my grandparents. Nonetheless, it's very nostalgic. These hotcakes are so so delicious and are ramped up a few notches by infusing the maple syrup with rosemary. Give them a try and share your thoughts in the comments below!

 

Overview

Makes: 5-6 Medium-Sized Pancakes

Prep: 5 min

Cook: 15 min

Total: 20 min

Difficulty: Super Easy!

Ingredients

1/2 c Maple Syrup

2 Sprigs Rosemary

1 c AP Flour

1 t Baking Powder

1 t Baking Soda

1 t Cinnamon

2 t Salt

1 c 2% Milk (any milk will do though)

1 t Apple Cider Vinegar

2 Large Eggs

3 T Melted Unsalted Butter + 3 T (to be used as needed to grease pan)

Directions

FOR THE ROSEMARY MAPLE SYRUP:

  1. Place maple syrup and rosemary in a pot and heat over low heat. Allow to infuse for 20-30 mins.
  2. Remove rosemary and reserve syrup.

FOR THE PANCAKES:

  1. Combine dry ingredients in a bowl.
  2. Combine wet ingredients in a separate bowl (when adding the melted butter, add a small amount at a time to the other ingredients so as to not accidentally cook the eggs).
  3. Combine wet ingredients with dry ingredients and fold together until just combined (don't worry about clumps).
  4. Heat cast iron pan over medium heat.
  5. Once hot, add a bit of butter to pan and swirl to fully coat the bottom (you could also use olive oil, coconut oil, etc, but I prefer butter because of the richness it adds).
  6. Place a small ladleful of batter in the pan and cook until the first side is golden brown *(How to know when to flip: the bubbles that form during the cooking process is key here. Once you see bubbles forming around the outer edges and starting to form closer to the center, the first side is cooked and it's time to flip).
  7. Flip and continue to cook for another 1-2 minutes until second side is golden brown.
  8. Reserve pancakes and keep warm in oven.
  9. After the 1st batch of pancakes, turn heat down to medium-low, and repeat until all of the batter has been used.

TO SERVE:

  1. Place a few pancakes in the center of your plate and top with a dollop of room temperature butter and a drizzle of rosemary maple syrup (reserving extra to be added later - *trust me, you'll want extra ;) ).

Enjoy!