Faith Kennedy
8
182
American
Breakfast
These homemade English muffins are soft on the inside, lightly crisp on the outside, and cooked entirely on the stovetop. Using a cast-iron skillet keeps the heat steady and creates those classic nooks and crannies. Simple, comforting, and perfect for breakfast sandwiches or a toasted butter-and-jam moment.
Activate the yeast by mixing the warm milk, yeast, and sugar together. Let sit for 5–10 minutes until foamy.
In a separate bowl, stir in flour, salt, and butter. Mix until a soft dough forms. Knead lightly 2–3 minutes (or mix until smooth).
For the first rise, cover and let rise 1 hour, until doubled.
Roll the dough to about ¾-inch thick. Cut into rounds (cup or biscuit cutter) and dust both sides with cornmeal.
For the second rise, let rest 20–30 minutes.
Heat the cast iron griddle on low to medium heat. Cook muffins 5–6 minutes per side, covered, until golden and cooked through (internal temp ~200°F if checking).
Cool completely, then split with a fork if serving with butter, jam or other toppings.
These homemade English muffins are soft on the inside, lightly crisp on the outside, and cooked entirely on the stovetop. Using a cast-iron skillet keeps the heat steady and creates those classic nooks and crannies. Simple, comforting, and perfect for breakfast sandwiches or a toasted butter-and-jam moment.
Rosemary and Orange Olive Oil Cake
Browned Butter Mushroom & Thyme Cream Pasta
A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.
Vanilla Bean Skillet Creme Brulee
Classic crème brûlée gets a skillet treatment in this simple, elegant dessert. A silky vanilla custard is baked low and slow in individual No. 4 skillets, chilled until perfectly set, then finished with a thin layer of caramelized sugar for that signature crackly top.
Share:
Simple Cast Iron Crêpes
Classic Parmesan Spinach & Artichoke Dip