ORIGINAL BUTTERMILK PANCAKES

Active Prep: 5 min. Inactive Prep: 15 min.
Difficulty: Easy
Yield: 8 pancakes


My first version of this recipe called for ¼ cup of oil, which I now think is excessive. As a result the pancakes are too moist, even gummy if you don’t cook them enough. This time around I’ve reduced the fat and replaced the oil with melted butter to make the finished product even more flavorful and fluffy. If you liked my first recipe, then you’ll want to try this new one. It’s got just one little change, but it makes a world of difference.

Ingredients

6 ounces (1¼ cups) all-purpose flour
3 tablespoons granulated sugar
1½ teaspoons baking soda
½ teaspoon salt
1½ cups buttermilk
1 large egg
2 tablespoons unsalted butter, melted

ON THE SIDE
Softened butter Maple syrup

How to prepare

  1. Combine the flour with the sugar, baking soda, and salt in a large bowl.
  2. Add the buttermilk, egg, and melted butter and mix on high speed with an electric mixer for 1 minute or until the batter is smooth. Let the batter sit for 5 minutes before using it
  3. Add the buttermilk, egg, and melted butter and mix on high speed with an electric mixer for 1 minute or until the batter is smooth. Let the batter sit for 5 minutes before using it
  4. Pour ⅓-cup portions onto the hot pan or griddle. Cook the pancakes for 1½ to 2 minutes per side or until golden brown. Serve with butter and maple syrup on the side. 

 NEW YORK CHEESECAKE PANCAKES
Active Prep: 15 min. Inactive Prep: 15 min.
Difficulty: Easy
Yield: 8 pancakes


More like dessert than breakfast, this delicious IHOP creation is now one of the top picks from the casual chain’s original pancake choices. These pancakes are made by sprinkling little cheesecake bits into IHOP’s original buttermilk pancake batter as it cooks. There’s no need to make a whole cheesecake just to dice it up into tiny bits for pancakes, so I’ve got a shortcut: just chop up a frozen Sara Lee New York Style Cheesecake and toss the pieces in a mixture of graham cracker crumbs and sugar. To make the perfect amount of cheesecake bits you’ll need three slices of the frozen cake if the cake were sliced into eight equal portions, or three-eighths of the cake. And keep the cheesecake frozen when you slice it—it’s much easier to cut and coat that way. Top off your stacks with canned strawberry pie filling and some whipped cream squirted on top and you’ll have a perfect clone that tastes just like the chain’s popular original creation.

Ingredients
½ cup graham cracker crumbs
1 tablespoon granulated sugar
3 slices frozen Sara Lee New York Style Cheesecake (⅜ of the cake), not defrosted

PANCAKE BATTER
6 ounces (1¼ cups) all-purpose flour
3 tablespoons granulated sugar
1½ teaspoons baking soda
½ teaspoon salt
1½ cups buttermilk
1 large egg
2 tablespoons unsalted butter, melted

ON TOP
1 can (21 ounces) strawberry pie filling Canned whipped cream

How to prepare

  1. Combine the graham cracker crumbs with the sugar in a medium bowl. Cut 3 slices from the frozen (not thawed) cheesecake, each one-eighth of the cake. Cut the crust off the bottom of each slice and discard it. Dice the remaining cheesecake portions and toss them in the graham cracker crumbs until coated. Put this bowl in the freezer until you are ready to cook the pancakes.
  2. To make the pancake batter, combine the flour with the sugar, baking soda, and salt in a large bowl.
  3. Add the buttermilk, egg, and melted butter to the bowl and mix on high speed with an electric mixer for 1 minute or until the batter is smooth. Let the batter sit for 5 minutes before using it
  4. Preheat a large nonstick skillet or griddle over medium heat. Spray with nonstick cooking spray. 
  5. Pour ⅓-cup portions onto the hot pan or griddle. Immediately drop a small handful of cheesecake bits into each of the pancakes. Cook the pancakes for 1½ to 2 minutes per side or until golden brown. 
  6. Serve a stack of pancakes with strawberry pie filling spooned over the top and finished off with a pile of whipped cream

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