Non-Stick Pancake Trick. 

I love pancakes! But, like anybody else, I am sometimes frustrated by Satan, who visits my kitchen on occasion to make my pancakes stick to the griddle. While I could count myself lucky that this is all he does, I have now banished him from my kitchen with nothing more than a potato. 

Get the iron hot. This may work with stainless too. I don’t know. I use low heat and let it run while I make the batter. It preheats for close to 8 minutes or so. 

Slice a potato and rub the hot griddle. You can invoke some Latin phrase here if you are superticious or really fear that Satan is making your pancakes stick. 

That’s it. I would say repeat as necessary, but because it is so easy and because it’s too late once you learn it is necessary, I will instruct, repeat after each batch. 

Now, this might work on medium heat. It might even work without the potato. But, all I know is that it works much better than the coconut oil I usually use. And it is a lot easier. Bonus: no more smoke-filled kitchen because the oil reached the smoke point and bits of pancake stuck and burned on the grill. 

Give it a try and leave a comment when you do. Let me know if you are as amazed as I am.  

p.s., stick that potato in the fridge when you are done. You can just slice off the dirty piece and continue using next week. 

p.p.s., that is our five-year old son asking  what I am doing and saying it is a funny way to use a potato. 



Bread Pudding

Occasionally, I will bake a bread and not get around to eating it while it is in its prime.  My mom makes the a great bread pudding, and this is adapted from her recipe. The only real change is that I use a home made loaf of very crusty bread and bake it in a piece of cast iron, one hour covered and one hour uncovered (using the deep end of the lodge combo cooker). 

This is delicious. Unlike Mom’s the edges and top are crunchy. The middle is moist and the whole thing is just delicious. 


Bread (large loaf)

1 stick of unsalted butter

1 1/2 cups of sugar

2 eggs

1 quart of skim milk

2 Tbs Vanilla



In a large bowl (I used a 12 quart cambro container) tear up the bread into 1 inch pieces. 

Melt butter (I used a stainless steel bowl set on top of a saucepan with boiling water). You  can use the microwave. I also dumped in a couple tablespoons of cinnamon at this point. 

Mix eggs, milk, sugar and 2tbs vanilla. 

Sprinkle cinnamon over the mixture, mix it up again and add cinnamon again and mix. Note: there is a cinnamon theme here. Turn the oven on to 350 while it heats, keep stirring the mixture to make sure you have all of the bread soaking and softening. 

Pour into buttered cast iron pan (or baking dish) and bake at 350 for 2 hours.  I covered the dish with the combo cooker lid for the first hour and baked uncovered the second hour.