​Iron Skillet Pancake
1/2 cup flour
1/2 cup of milk or buttermilk
1/2 teaspoon of salt...
2 eggs
4 Tablespoons butter
Using your iron skillet spray lightly with Pam then add the butter and put into a pre-heated oven at 425 degrees.
Next mix together the flour, buttermilk/milk, salt and eggs. This batter will have some lumps.
Now pull out your skillet and add the pancake mixture making sure it covers the entire bottom.
Bake for about 10 minutes, until golden brown and puffed around the edges. Remove your skillet from the oven, carefully remove pancake on a platter for serving or simple cut into desired portions and serve out of skillet.
This recipe can also be found in my new cookbook Cooking on the Broken Road Farm: Comfort Foods.
Tips: Use strawberries and whipped cream for a dessert pancake or traditional with syrup and butter!
This morning Tim wanted traditional with venison sausage and I wanted with toasted almonds with a little cinnamon added to batter!

Cooking on the Broken Road Farm is now on Facebook!!
http://www.facebook.com/CookingOnTheBrokenRoadFarm
​Come visit and like our page to follow!!

​Chicken & Sweet Potato Skillet Lunch!
6 boneless chicken thighs
1-2 sweet potatoes cubed
1 cup of broccoli...
1/2 cup of chopped onions
1 Tablespoon of chopped garlic
3 Tablespoons of butter
1/2 cup olive oil
1 lemon cut in half
2 teaspoons salt
3 teaspoons pepper
Pour olive oil in an iron skillet and heat on medium high. Now place your chicken thighs into frying pan, season with the salt and pepper. Once the chicken is lightly browned turn and brown other side and remove from skillet onto a plate.
Now add to the skillet onions, garlic and butter and cook for about 2 minutes. Add the chicken back to skillet and cover and cook for an additional 3 minutes uncover and add the broccoli, squeeze lemon juice over the entire skillet cover and cook another 5 minutes on medium heat. Turn chicken once during the last 5 minutes for a deep golden brown on each side.