Breakfast is my dad’s specialty. Breakfast is most dads’ specialty. Growing up nearly every weekend my dad was found in the kitchen whipping up pancakes, eggs, and bacon. He makes great bacon. I, however, did not get that gene. I like my bacon crispy, but I have not quite figured out the tipping point from crispy to burnt. Alas, it seems burnt is my only gear. My husband makes great bacon. Perhaps it’s in the male DNA? I don’t know.

With Father’s Day ahead I thought it would be a good time to introduce our latest product line, Smithey cast iron cookware. For that dad who made you or the one currently making your kids breakfast on the weekends, we have just the thing. I first found Smithey when we were building Penny Post. Stitch Design Co., the designers who did Penny Post’s logo, did Smithey’s logo too. I love a good brand, and when it goes with a great product that’s even better!

Smithey was born in founder Isaac Morton’s Charleston, SC woodshed. After becoming an expert in restoring old cast iron cookware, Morton figured it was time to create his own. Using a time-honored method paired with modern engineering, Smithey was born. This cookware is made by a team of craftspeople, designers, engineers, foundrymen, metal grinders, and seasoners working to create a lasting piece of cookware. Their motto is, “Use it well.” And, indeed, you will use it well.

Why choose cast iron?

Well, first, it’s durable and long-lasting. Cast iron is made to be passed down from generation to generation. Unlike some cookware, it only gets better with age. 

Second, it is versatile. There is little it can’t do. It can sauté vegetables and sear steaks on all stove top types, be used in the oven, and even be used on your campfire. One thing you want to avoid with cast iron is acidic dishes. Otherwise, it is a workhorse in your kitchen. 

Third, the heat retention on cast iron is by far superior to other cookware. It stores more heat per unit volume, making it incredibly useful.

Finally, it’s naturally non-stick so you can skip the harmful chemicals found in non-stick pans. All Smithey’s come pre-seasoned, but keeping your piece seasoned is easy to do. 

Ok, enough about cookware, let’s talk pancakes. I promised you the best pancake recipe ever and here it is. This recipe comes from Zoe Nathan’s cookbook eponymously named after her restaurant Huckleberry Bakery & Café. It’s literally titled My Dad’s Pancakes, so perfect for this Father’s Day. 

My Dad’s Pancakes Recipe

Ingredients

1 vanilla bean or 1 ½ tbsp vanilla extract

2 cups/480 ml whole milk

2 cups/250 g all-purpose flour

1 tbsp baking powder

4 tsp sugar

1 ¼ tsp kosher salt

1 cup/220 g unsalted butter, melted

4 eggs, separated

Directions

1.  If using the vanilla bean, split lengthwise, scrape the seeds into the milk, and toss the pod in, too. Bring to a boil, whisking occasionally to help break up the vanilla bean. Allow to cool, or refrigerate overnight. Discard the pod before using.

2. Place the flour, baking powder, sugar, and salt in a large bowl. Add the butter, egg yolks, and vanilla milk (or milk and vanilla extract). Whisk to combine.

3. In a separate bowl, whip the egg whites to soft peaks with an electric beater on medium-high speed, 3 to 4 minutes. Fold the whites into the batter.

4. About 5 minutes before you’re ready to make the pancakes, preheat a greased large skillet over medium-high heat; the skillet is ready when a few droplets of water sizzle and dance across the surface.

5. Drop ½ cup/120 ml of batter onto the hot skillet. When bubbles set on the surface of the pancake and the bottom is golden, flip and cook about 1 minute longer. Serve immediately while hot.