Pancakes from International House of Pancakes«

Pancakes from International House of...

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
Sheet1 Page 1 Pancakes from International House of Pancakes® Even though the early press runs of Top Secret Recipes excluded buttermilk in this recipe -- a very important ingredient if you really want pourable batter -- many figured out the missing ingredient on their own and the error was quickly corrected in later copies. Now we just like to call those copies of the book the "Collector's Editions." For any of you who were lucky enough to get one of the "Collector's Editions" we'd liked to say Congratulations! Now here's the recipe, in its entirety, to make pancakes just like those served every day at IHOP. Nonstick Spray 1 1/4 cups all-purpose flour
Background image of page 1
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: 1 egg 1 1/4 cups buttermilk 1/4 cup granulated sugar 1 heaping teaspoon baking powder 1 teaspoon baking soda 1/4 cup cooking oil pinch of salt 1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. 2. In a blender or with a mixer, combine all of the remaining ingredients until smooth. 3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles. 4. When the edges appear to harden, flip the pancakes. They should be golden brown. 5. Cook pancakes on the other side for same amount of time, until golden brown. Makes 8 to 10 pancakes....
View Full Document

This note was uploaded on 02/22/2011 for the course FOOD 101 taught by Professor Dr. during the Spring '11 term at CA Culinary.

Ask a homework question - tutors are online