Now you don't have to leave the house for them
Plump, fluffy, buttery and delicious these copycat IHop #pancakes will make you never want the real things again!
Ingredients:
1 1/4 cups sifted all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 egg, beaten
1 1/4 cups buttermilk
2 tbsp butter and more for greasing pan, melted
1/4 cup sugar
1 tsp vanilla extract
Directions:
Step 1
In a large bowl, sift together flour, baking powder, baking soda and salt.
Step 2
In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add the two tablespoons melted butter and sugar, and stir until combined.
Step 3
Over medium low heat, heat pan or griddle. Lightly grease surface of the pan by lightly brushing with melted butter.
Step 4
Drop about 1/4 cup batter on pan in a 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to brown.
Step 5
Gently flip and continue to brown the other side. Repeat with remaining batter.
Step 6
Serve hot with butter and syrup of choice.
*Hints:
For light and airy pancakes, do not over mix batter. Combine the wet and dry ingredients with minimal strokes until mostly smooth, a few lumps here and there are fine.
A nonstick pan or griddle is best for easy flipping. Do not over grease the pan. Instead of melting butter directly on the pan, I like to quickly swipe a solid bar of butter or rub on melted butter with a paper towel on the surface of the pan to lightly coat.
Make sure the pan or griddle is sufficiently hot before you add batter. Keep on medium-low heat to ensure pancakes cook nice and fluffy on the inside while beautifully browned on the outside.
Patience, please! I’ve ruined many pancakes in my day because I get too excited to wait. Pancakes are ready to flip when bubbles appear on the surface and the edges begin to brown.
Do not pat or press down the pancakes as they cook. You’ll end up with heavy, dense pancakes instead of the light and airy texture you want.
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