Waking up is always easier when there’s a stack of fluffy pancakes involved.
Tuesday, March 8, is National Pancake Day — an excuse to wake up a little earlier than usual to treat yourself at the start of your day or to enjoy a stack of pancakes for dinner. Or both. You know, you do you. We won’t judge.
In celebration of the day, IHOP is offering a free short stack of buttermilk pancakes (that’s three) from 7 a.m. to 7 p.m. Tuesday. If you really enjoy your meal, IHOP asks that you make a voluntary donation, which will be given to a charity.
Of course, that’s not the only way to get in on the fun.
If you want to make your own pancakes, try the following recipe from Once Upon A Chef. It’s so easy and delicious that you may never buy the pre-made mixture at the store ever again.
INGREDIENTS
- 1 cup all-purpose flour (unpacked, leveled scoops)
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg
- 3/4 cup plus 2 tablespoons milk
- 2 tablespoons unsalted butter, melted and slightly cooled
- Vegetable oil, for cooking
INSTRUCTIONS
Combine the dry ingredients in a bowl and mix well. In a separate bowl, beat the egg and milk together. Add that mixture to the melted butter, stirring constantly with a whisk.
Pour the wet mixture into the dry ingredients and stir just enough to moisten the flour mixture. Don’t overwork the mixture. It should be lumpy and thick, but add more milk if necessary.
Heat a nonstick pan or griddle with medium heat, coat it with vegetable oil and drop large spoonfuls (about ¼ cup) of batter into the oil. Cook until the top surface bubbles and is dotted with holes, then flip and cook for about 30 more seconds.
Wipe griddle or pan with a paper towel and re-coat it with oil as necessary in between batches. Makes 6 to 8 large pancakes or more smaller pancakes.
