Easy-to-Make Pancakes
IHOP's National Pancake Day is THIS Tuesday (March 3rd, 2015), so it got me thinking about and craving pancakes! Here's the thing, I'm not a fan of IHOP's pancakes. I've been spoiled on my Grandma's pancakes, as long as I can remember. They're thin but not crepe-thin. They're a cross between your typical fluffy pancake and a crepe. So imagine the horror when I finally did have your typical IHOP pancake and quickly asked, "What is this exactly?" My Grandma's trick to thinning out her pancakes? Water.
I'm not going to lie, the 5 or 6 times per year that I actually crave pancakes, I grab the Bisquick shake and pour...I know - hold the judgement. So when I bought some last weekend and added water, I started to shake...the lid suddenly pops off and the batter explodes all over me. Cut to me seeking out the perfect pancake mix...but not just any pancake...my GRANDMA'S pancakes. You could probably liken her's to German-style pancakes, which are similar to a blintz. I could eat these all day. They are AMAZING. So why go to IHOP on Tuesday, for National Pancake Day when you can make your own at home?
Ingredients:
(Makes about 8 pancakes)
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 2 tsps. baking powder
- 6 tsps. sugar
- 1 large egg
- 1 cup whole milk
- 4 tbsps. melted butter
- 1/2 cup water
Directions:
- Combine the flour, salt, sugar and baking powder.
- In a separate bowl, lightly beat the egg and milk until combined.
- Add the egg and milk mixture to the dry ingredients and stir until just blended.
- Add the melted butter and whisk until smooth.
- Finally, add the 1/2 cup of water and whisk until smooth.
- Pour the batter into a hot pan or griddle. The griddle should already be hot.
- Once you start to see bubbles appearing around the edges and a few in the center, it's usually about time to flip your pancake. You can always use your spatula to take a peek.
- Serve with butter and maple syrup (my Grandma always had Log Cabin on hand!).
- Add your favorite fruit (optional)
- For a festive presentation, serve on this white, scalloped cake stand from Pier1.
All Photography by Jonathan Stiers ©2015
