P is for Pancake

I made pancakes last night in celebration of Fat Tuesday.

And while I was juggling taking my daughter to practice, helping my son with his homework and getting the recycling ready, I remembered why I prefer French toast.

(This is the first time I ever attempted to make IHOP’s pancakes. They were OK, but not as light and fluffy as you get at the restaurant. I tasted the oil, too. I think I’ll stick to Bisquick for now.)

IHOP PANCAKES

  • Nonstick Spray
  • 1 1/4 cups all-purpose flour
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/4 cup granulated sugar
  • 1 heaping tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup cooking oil
  • pinch of salt

Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.

In a blender or with a mixer, combine all of the remaining ingredients until smooth.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

When the edges appear to harden, flip the pancakes. They should be golden brown.

Cook pancakes on the other side for same amount of time, until golden brown.

Makes 8 to 10 pancakes.

Recipe courtesy of Top Secret Recipes

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