Long before a wood fired brick oven pizza was even a thought in our minds we visited a restaurant one Sunday morning for brunch as a family…St. Francis. Although, it was a fair distance from our home, we had seen it on the Food Network’s Diners Drive-Ins and Dives and had to try it. The menu had many things we wanted to try but the iron skillet pancake was impossible to refuse. It lived up to every expectation we had and then some. We have gone back many times since that initial experience to eat it again and told countless friends about it. I have dreamed of learning how to make them.
Easter Sunday seemed like a good time to try to figure it out since it seems decadent and like a special occasion dish. I will admit, I googled the segment from the tv show and watched it. It doesn’t give St. Francis’ specific recipe but at least some guidance as to where to start. We had never made buttermilk pancakes from scratch so back to my friend Google for a starting point. The New York Times had a five star recipe, that was the base for this recipe. St. Francis did not use butter in their pancakes so that was omitted in ours as well and replaced with a lesser amount of olive oil.
A second video from that episode indicated that the oven in the restaurant was a little over 600 degrees so we aimed for that temperature to cook the pancakes. Once that temperature had been reached the various cast iron skillets were placed in the oven to heat up for about 15 minutes. While they were heating the dry ingredients were mixed. Just before the pans were hot the wet ingredients were incorporated.
Each pan was pulled to the entrance of the oven one at a time and olive oil was added to each. The amount varied in each pan. We had three different sizes as we weren’t sure how much batter each would require. We learned it is better to have a little more oil in the pan than you think necessary. Batter was scooped into each pan to cover the bottom and to about 1/2 inch deep.
The pans immediately went back into the oven. Cook the pancakes until the tops are golden brown.
We found that they should be somewhat dark with a bit of char to them. The best part is there is no need to flip them! The bottoms cook in the hot olive oil and are crispy perfection when you remove them from the pan.
Turn each cake out onto a plate upside down and serve with the charred crusty bottoms up. (By the way, the black edges are supposed to be there and enhance the flavor.) Drizzle with olive oil while warm and top with your choice of fruit, whipped cream and a little maple syrup. The variations are endless! The strawberries were good but a caramelized fruit would be better (that is how chef Aaron Chamberlin tops them at St. Francis). We used canned whipped cream out of pure laziness today but fresh whipped cream or creme fraiche would definitely up your game.
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- 2 c. all-purpose flour
- 3 Tbsp. sugar
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 1/4 tsp. kosher salt
- 2 1/2 c. buttermilk
- 2 large eggs
- 2 Tbsp. extra virgin olive oil plus more for the pan
- 1/2 tsp. vanilla paste
- Place cast iron skillets in a hot wood fired oven with a temperature around 600-630 degrees. Leave in the oven approximately 15 minutes.
- While skillets are heating, whisk together first five ingredients through salt.
- Make a well in the dry ingredients and stir in the buttermilk and eggs. When nearly combined add olive oil and vanilla paste. Stir to incorporate, do not overmix. Some lumps are alright.
- Add olive oil to skillet. Pour in batter to cover the bottom and about 1/2 inch deep. Immediately place skillet back in the oven. Watch for the tops to turn golden brown with a slight char, approximately 4-5 minutes. Remove from oven and loosen with a spatula. Turn out onto a plate with bottom up. Drizzle with more olive oil and your choice of toppings: fruit, whipped cream, maple syrup, etc.
Angela Barnes wants to educate fellow wood fired fanatics on cooking and technical aspects of wood fired ovens. 
