Tuesday, January 25, 2011
A friend and I were discussing the difference between restaurant and home-cooked pancakes, and he looked it up and saw that it's in the mixing. If you mix it in a blender or with a hand-mixer (as opposed to hand-stirring), it adds more air and makes the pancakes fluffier. I then found this IHOP pancake recipe online and they turned out super delicious with some triple berry syrup.
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk (substitute by putting 1.25 T of vinegar in the 1.25 cups of regular milk and let it sit for 5 minutes)
1/4 cup sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt
1. Preheat a skillet over medium-low heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Briefly cook pancakes on the other side until golden brown.
Makes about 8 pancakes.
VARIATION: The above were made with whole wheat flour. They seemed pretty good but I think they require a bit less milk (I was eyeballing it, so I'm not positive).