IHOP-style Buttermilk Pancakes

My twist on this recipe. 30 to spend on pancakes for the three of us. So one morning when they were begging me to take them to IHOP, I suggested we make try making their beloved buttermilk pancakes at home. Between the two of them, my teenagers can polish off an entire batch of these all by themselves.

1. In a medium sized mixing bowl, beat the egg slightly, then stir in the buttermilk, butter, and vanilla. 2. Add the dry ingredients and stir well until the batter is smooth. 3. In a large flat pan with a cover, spray the pan with cooking spray and heat over medium heat till warmed. 4. Reduce the heat to medium low and pour about 1/4 cup of batter for each pancake, leaving space between the cakes for the batter to expand.

5. Cover the pan for a minute or two, then check the brown-ness of the underside of the cakes. 6. When they are golden brown, carefully flip the cakes (making sure you cut them apart first if they have “grown” together while cooking), cover the pan again, and cook until the other half is golden brown. 7. If you don’t have hungry pancake eaters circling you by now, set the cooked pancakes on a warmed plate and cover with a towel to keep them warm while you finish cooking the rest of the cakes. 8. Serve warm with your favorite syrup.

This one is a recipe that goes beyond Pancake Day. And it is part of Covent Garden restaurant and Martini bar Christopher's pancake specials. For those who wish to have a go at the French Toast One at home, Head Chef Francis Agyepong shares its recipe featuring buttermilk French-toasted pancakes served with honeycomb pieces, honeycomb ice cream, maple syrup and a dusting of cinnamon.

Start by making the pancakes - Mix the flour, sugar and baking powder in a bowl, before adding the beaten eggs and buttermilk, whisking together until smooth. Add Nutmeg and Cinnamon, mixing continuously to keep smooth consistency. Add melted butter slowly, and whisk. Leave it to rest (if you have time) to become aerated. Heat a large non-stick frying pan on moderate heat. Add a touch of clarified butter into the pan. Add a small ladle of batter to the pan. Cook for about 3 minutes until bubbles appear on the surface.

Then turn pancake over and cook for a further 3 minutes. Transfer the pancake to a plate and keep warm, while making the rest of the pancakes. Slightly melt 70g of chocolate in separate bowl. Now heat the griddle with a small amount of butter. Cook each side lightly, until golden colour. Add chocolate to one side on the pancake and cook until chocolate seeps. Take off heat and repeat. Sandwich chocolate pancake sides together, stacking on top of one another (as high as you want!), dust with cinnamon, then pour melted remaining chocolate over, and scoop of ice cream.

Updated on July 3, 2014 L C David moreContact Author Rate Me! My kids asked for seconds and could not tell that Almond Flour and Almond Milk were used. Prep time: 5 min Cook time: 5 min Ready in: 10 min Yields: 6-8 Pancakes depending on size. Measure out the Bisquick and put into bowl with Almond Flour. Stir all the ingredients together with a spoon just until moistened. Add sugar and blueberries to taste and gently fold in using a spoon.

Measure pancakes out by small ladle. Less batter equals smaller pancakes. Pour the batter in the ladle onto a medium hot skillet or non-stick pan. Cook on one side until batter starts to bubble. Flip and cook 1 to 1 and 1/2 minutes on the other side then remove from heat.

Repeat until all the batter is used. If you want to try to keep the amount of carbs lower, you can serve sausage or bacon with your pancakes. While both do have fat, they do not contain carbs so they are good for those on lower carb diets. You can look for reduced sugar syrups or try putting fruit and whipped cream on top of your pancakes instead of syrup.

These pancakes are great for brunch as well. If you don't like blueberries you can try making them without them. You can also substitute regular mlik or buttermilk instead of the almond milk. Almond flour is a great way to lower the carbs in your every day baking. While it is more expensive than traditional flour, a little bit of it goes a long way. For most recipes you can remove 1/4 cup of flour for each cup of flour used, then substitute 1/4 cup of almond flour for the missing 1/4 cup needed in the recipe.

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