Today is National Pancake Day 2011. While Shrove Tuesday or Fat Tuesday isn’t until next Tuesday, today is pancake day. Make sense? No? IHOP says it’s today. It’s today. Forget all that Lenten tradition stuff. Pancakes must be consumed! Really, do you need a reason? Just don’t hurt me when I remind you to eat your pancakes next Tuesday.
So, you can head to IHOP to take advantage of their FREE short stack for every customer today, or you can whip up a batch of your own pancakes. Pancakes for breakfast, lunch and dinner! Savory-stuffed crepes or pannenkoeken to whole grain pancakes topped with raspberry sauce to the IHOP Copycat recipe, we have them all.
Recipes to celebrate National Pancake Day 2011:
::Glazed Pancakes and Strawberry Shortcake Pancakes
::5-Grain Pancakes with Flax
::Lemon Ricotta Pancakes
::Sweet Potato Pancakes
::Pannenkoeken or Dutch Baby
::Sour Cream Blueberry Pancakes
::Easy Buttermilk Pancakes
::Simple Savory Pancakes
IHOP’s Buttermilk Pancakes adapted from Copykat.com
1 1/4 cup all-purpose flour
2 1/2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup vegetable oil
1 egg, lightly beaten
1 1/2 cups buttermilk + 1/4 cup for batter thinning
Add flour, sugar, baking powder, salt and baking soda to a bowl. Whisk together to combine evenly. In the center of the mix add oil, egg and 1 1/2 cups buttermilk. Whisk together until batter is smooth and flour is mixed in with a few lumps remaining.
Heat a griddle or frying pan over medium-high heat. Turn the heat down just slightly to medium. Spray with oil.
Scoop pancake batter into the pan in 1/4-cup amounts. When the pancakes start to bubble on top, flip and cook for a few minutes until bottom side is lightly brown. If the batter is too thick, add additional buttermilk to thin slightly.
Makes 10 pancakes.
Photo by Katie Goodman.