The seal has been broken...I have really embraced carbs again. Not just carbs; but simple, evil carbs. Refined white flour and processed sugar??? Yes, please! Actually, there has been a lot of crazy talk about the end of the world lately. I figured that if there was a miniscule chance for the rumors to be true (fat chance) I figured I might as well go to heaven happy. Other than red wine and some alone time with the husband, I couldn't think of a better way to celebrate the impending rapture than with yummy, buttery pancakes. Handy excuse???? Yes, please!
Ihop Buttermilk Pancakes
From: Food.com; by: x0xMandYx0x on August 24, 2004
1 1/4 cups all-purpose flour
1 1/4 cups buttermilk
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
1 pinch salt
splash of milk (if needed)
Preheat a skillet over medium heat. Mix all of the ingredients until combined. (Optional: If the batter is too thick add a splash of milk to thin out a bit.)
Melt a little bit of butter in the pan. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.When the edges appear to harden, flip the pancakes.
They should be golden brown. Cook the pancakes on the other side until they are also golden brown.
These were excellent. Sometimes I just get a hankerin' for good ol' buttermilk pancakes, and this was a great version. I must confess, Ihop buttermilk pancakes are my favorite. When I was at the end of my pregnancy with the twins, I would stop at Ihop on the way back from my check-ups and get 'all-you-can-eat' pancakes. Let me tell you, a pregnant mama can really put away the pancakes! Shameful, I know. Anyway, these were a pretty accurate version of the chain restaurant; maybe even a little better. We don't eat this way very often, so it's a real splurge when we do. These pancakes totally hit the spot!