Do you like IHOP? I’m sure you do, most people do. I did once upon a time. But then I started to notice after every time I went there I wanted to go into hibernation or die or fuse myself to that syrup covered, unfortunately upholstered bench so I wouldn’t be forced to move for a long, long time. Any one of those three options would have sufficed. That’s never a good feeling to have after you eat something.
It’s of my opinion that the IHOPs and Denny’s of the world should be sequestered to the inner trenches of college campuses. Their sole purpose being to soak up the residual morning alcohol from a night of forgettable binge drinking. But that’s just me.
I decided to look at what exactly makes up an IHOP pancakes, hello!
IHOP’s Original Buttermilk Pancakes (3, 1.7 oz pancakes)
Fat: 15 g
Sodium: 1590 mg
Carbohydrates: 59 g
Sugar: 13 g
Protein: 13 g
My Buttermilk Pancakes (3, 2 oz pancakes)
Fat: 6.5 g
Sodium: 342 mg
Carbohydrates: 44.5 g
Sugars: 10.5 g
Protein: 11.1 g
You would have to eat 5 of my pancakes to get close to same amount of calories as 3 IHOP pancakes and you would still be getting less fat and sodium. How IHOP gets that much sodium into a pancake batter is beyond me.
Pancakes are one of those things that once you make them from scratch you’ll wonder why you spent all those years eating them from a box or a tacky restaurant that smells of stale syrup and regret. They’re so easy and you can customize them to your heart’s content. Justin and I have a developed a basic pancake recipe that we use as a guideline for all of our pancake adventures, this is the blueberry version.
We’re doing blueberries with this one because I felt like spending $5.00 on a pack of blueberries at Whole Foods. Why, I do not know. It’s best not to question insanity sometimes. We’re adding lemon curd to it because blueberries and lemons love to be together. You can check out my favorite lemon curd recipe here.
We always put whole wheat in our pancakes because it’s good for you and it tastes good, so that seems to be an obvious choice at our residence. But if you’re weird and don’t like the taste of whole wheat flour (you should be working on that), then you’re going to have to scale back the liquid amount to your own needs. You probably won’t need the water. Seriously, work on that whole not liking wheat flour thing.
Recipe: makes 8-10 pancakes
3/4 cup whole wheat
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup blueberries (fresh)
2 tsp oil
1 cup buttermilk
1/2 cup water
2 tsp sugar (if you like sweet pancakes put in a 1 tbsp)
1/4 tsp salt
Water, milk, heavy cream, half and half (whatever you want to use to “water” it down)
Heat your cooking pan.
Crack your egg into a bowl. No I don’t usually crack my egg like a doofus, Justin wasn’t in the kitchen to help me–typical man.
Separate your yolk from your white and place your yolk in another bowl. Use your hand. If you don’t like the thought of getting the albumin all over your hands then you probably shouldn’t be ingesting it.
Edit: Justin wanted me to add, albumin is the most common protein in your blood so if you don’t like albumin, you don’t like yourself. He’s really proud of the $100,000 education he’s receiving–paying for itself already.
Add your sugar and oil to your yolk and whisk.
Whisk your egg white and buttermilk/water together until light and frothy. This is going to help get that light pancake texture we all seem to desire. If you’re worried about the batter being to loose then reserve the water until the end.
Add your yolk mixture to your white mixture and mix lightly.
Sift your flours, baking powder/soda, and salt into your egg mixtures all at once and begin mixing. Don’t overmix, your final mixture shouldn’t look like a cream soup.
Yeah, there are a couple lumps in there. Let it be. I actually overmixed this considering we’re about to add blueberries. But considering we gave the batter extra care in the beginning I’m sure it will forgive me.
Add 1/2 cup of fresh blueberries and fold into your batter. If you don’t want all of your pancakes to be blueberry you can just sprinkle them on when you ladle the batter on the your cooking vessel.
Your pan is ready when water splashed on it jumps around a bit. Lightly butter your pan. I use probably about 1/2 tbsp for the entire batch. Ladle your batter onto your pan using 1/4 cup measuring spoon. Flip the pancakes when the edges start to solidify and a couple bubbles form.
Justin, bless his heart, decided he wanted to help me take care of my cast iron. I showed him exactly how to clean it and the boy still managed to rust it to all hell, how I do not know. So after a couple re-seasonings the poor thing is still having some issues. The moral of today’s post is don’t let anyone else touch your cast iron.
I was having issues with proper heat distribution so my pancakes are a little wonky. But it all worked out in the end. If you have a bunch of those light brown/medium brown ringlets it means there was too much butter on your pan. But some people like that.
To make your lemon curd “syrup” just mix some lemon curd up with whatever liquid you desire and enjoy.
Can you just add everything all at once and mix? Absolutely. It will still be a pancake and a pretty decent one at that. But separating the egg and sifting the flour helps to ensure you get that light, fluffy texture. So spend the extra 5 minutes.