INGREDIENTS

INSTRUCTIONS

Preparation time: 5 minutes Cooking time: 3-4 minutes for each batch
A.D. Livingston, an Alabama outdoors writer, has been fascinated with cast
iron ever since college, when he met a student who swore that his grandma
had a skillet that hadn't been washed in more than 100 years. She just
wiped it out. Talk about seasoning. This breakfast recipe comes from
Livingston's book "Cast-Iron Cooking."
Mix the flour, baking powder, sugar and salt in a bowl. In another bowl,
whisk the egg and mix in the buttermilk and bacon drippings. Mix the
contents of the two bowls, stirring until you have a smooth batter. Heat
your griddle, but do not grease it. Drop the batter onto the griddle by the
spoonful, allowing almost 1/4 cup of batter for each pancake. Cook until
bubbles appear on the top. Turn and cook on the other side. (Usually, the
underside will be ready when the top side responds to the touch test. Stick
your finger lightly into the pancake, and then quickly draw it back. If the
finger leaves a deep indentation, the pancake isn't ready. When done, the
pancake will more or less spring back into shape.)
Per serving: 301 calories, 11 grams fat, 64 milligrams cholesterol, 1,158
milligrams sodium.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 16, 1998

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