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I was at Bed, Bath & Beyond the other day and saw that Gotham Ceramic Skillets were on sale. I've never had any ceramic cookware and had always wondered if it lived up to the hype in the "As Seen on TV" commercials. So I got one, figuring if it didn't work out as promised I could always return it (much less hassle than trying to return anything bought from TV advertisements).
I used the skillet today for the first time to make pancakes (recipe below). So far, the skillet fulfilled my expectations -- I did not have to grease the skillet, and the pancakes flipped without fuss or muss. They turned out nice and crisp on the outside and fluffy on the inside. I give this skillet an A-Plus.
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“THE BEST PANCAKES EVER”
1 3/4 cups all-purpose flour (I use whole-wheat flour)
2 tsp sugar (I use coconut palm sugar)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk, room temperature
2 large eEgs, room temperature
1/4 cup butter, melted
Sift all dry ingredients into a large mixing bowl.
Whisk the buttermilk and eggs together.
Gradually stir the buttermilk-egg mixture into the flour mixture.
Gently stir in the melted butter.
The batter will be lumpy. Don’t try to beat out the lumps or the batter will become stiff.
Let batter stand 5-10 minutes and give another gentle whisk.
Heat your griddle to medium high. The griddle will be ready when a few drops of water dance around and evaporate.
If you’re not using a nonstick griddle, give it a light coating with oil (e.g., peanut oil).
Ladle about 1/3 cup per pancake onto the griddle. Let cook 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked. Carefully turn and cook 3-4 minutes on the other side, or until lightly browned.
Place pancakes in a single layer on a large baking sheet.
You can keep them warm in a 200-degree oven for up to 20 minutes (much longer and they’ll dry out).
Serve with softened butter and syrup (I like agave syrup.)
Makes about a dozen large pancakes.
[COLOR=#ffffff; font-family: helvetica]~[/COLOR]
I was at Bed, Bath & Beyond the other day and saw that Gotham Ceramic Skillets were on sale. I've never had any ceramic cookware and had always wondered if it lived up to the hype in the "As Seen on TV" commercials. So I got one, figuring if it didn't work out as promised I could always return it (much less hassle than trying to return anything bought from TV advertisements).
I used the skillet today for the first time to make pancakes (recipe below). So far, the skillet fulfilled my expectations -- I did not have to grease the skillet, and the pancakes flipped without fuss or muss. They turned out nice and crisp on the outside and fluffy on the inside. I give this skillet an A-Plus.
~ ~ ~ ~ ~ ~ ~
“THE BEST PANCAKES EVER”
1 3/4 cups all-purpose flour (I use whole-wheat flour)
2 tsp sugar (I use coconut palm sugar)
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 cups buttermilk, room temperature
2 large eEgs, room temperature
1/4 cup butter, melted
Sift all dry ingredients into a large mixing bowl.
Whisk the buttermilk and eggs together.
Gradually stir the buttermilk-egg mixture into the flour mixture.
Gently stir in the melted butter.
The batter will be lumpy. Don’t try to beat out the lumps or the batter will become stiff.
Let batter stand 5-10 minutes and give another gentle whisk.
Heat your griddle to medium high. The griddle will be ready when a few drops of water dance around and evaporate.
If you’re not using a nonstick griddle, give it a light coating with oil (e.g., peanut oil).
Ladle about 1/3 cup per pancake onto the griddle. Let cook 3-4 minutes or until tops are covered with bubbles and edges look dry and cooked. Carefully turn and cook 3-4 minutes on the other side, or until lightly browned.
Place pancakes in a single layer on a large baking sheet.
You can keep them warm in a 200-degree oven for up to 20 minutes (much longer and they’ll dry out).
Serve with softened butter and syrup (I like agave syrup.)
Makes about a dozen large pancakes.
