Pancake Bubbles

In a whirlwind of hunger pains and an adventurous spirit, I pulled out the newest addition to my cast iron cookware collection.

This little guy was gifted to me this past Christmas, and I genuinely have no idea what the technical name for him is, but he is a good egg. There are 7 small wells in his middle, and I found that pancake batter was a perfect fit for those little wells! I think I’ll call him Gerald.

I mixed up a small batch of my own batter, but if you’re a pre-made mix kind of person your pancakes will taste just as yummy because, well, they’re itty bitty pancakes for cryin’ out loud!

Here’s how I made these cute little boogers!

Pancake Bubbles

1 1/4 C flour
2 tsp. baking powder
1/4 tsp. salt
2 tsp. sugar
1 beaten egg
1 1/4 C water or milk
1/3 C vegetable oil

  1. Heat up your little cast iron bubble pan/skillet thingy over medium-low heat.
  2. In a medium mixing bowl, add all dry ingredients and combine gently.
  3. To the dry, next add all the wet ingredients and mix gently until just combined. There will be a few lumps and that is okay!
  4. Grease wells with cooking spray. Fill each well with 1 1/2 T pancake batter. Allow to cook for about 10 minutes without touching. The tops will get bubbly, as with regular pancakes on a griddle. Do not flip or turn the pancakes, but let them sit in their wells until the tops are no longer wet and sticky.
  5. Remove from skillet and repeat step 4 until all the batter is used up. Top with butter, caramel sauce, pecans, cinnamon, bananas, or whatever your heart desires!

To dress my pancakes up, I dunked the bejeebers out of them in syrup (is there any other way?) but I think they’d be delicious with caramel sauce, cinnamon, and toasted pecans on top. Or perhaps fresh white peaches and heavy cream drizzled over the top is more your style? Either way, the little pancake bubbles are a blank canvas and can be made to suit whatever your personal taste is!

One last thing!

You do not need a Gerald skillet to make these! You can make mini pancakes by simply reducing the amount of batter you pour on your regular griddle! Gerald makes puffy, soft, and light pancakes but a hot griddle or flat bottomed skillet will do the same magic trick (only thinner).

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