Who doesn’t love a huge big stack of popular pancakes from IHOP? Now you will get these without a long queue at any time. Often I know the line may go out the door on the weekend. The lines are short when you make breakfast at home! Your meal, guess what is just as delicious.
Just as they do, you should make IHOP buttermilk pancakes; it’s easy to do! This long-awaited creation makes us proud. At home, enjoy these iconic fluffy pancakes!
– 30g.Of white sugar.
– One large egg
– 130g.Of sifted flour.
– 210ml.Of buttermilk.
– 10g.Of yeast.
– 27g.Of soft butter.
– 1 tsp.Of pure vanilla extract.
– A little pinch of salt.
– Step 1: Take a big bowl here, combine the flour with the baking powder, a little pinch of salt and sugar together.
– Step 2: Take another bowl, and put in the buttermilk, vanilla extract, one large egg, and melted butter.
– Step 3: Mix properly, until all ingredients are well combined.
– Step 4: Incorporate the wet ingredients with the dry ingredients.
Mix well, it should be really moist.
– Step 5: Let the dough rest for ten to fifteen minutes.
– Step 6: On a low-medium-heat, put a pan to heat. To limit adhesion, pour in neutral oil.
– Step 7: Pour out a bunch of steps without having to disperse them.
– Step 8: When bubbles are seen in the middle, turn, and let it cook correctly, the middle needs time not to be liquid longer.
– Step 9: Remove the pancake from the plate, make a pile, and add the maple syrup, corn syrup, or jelly into the mixture.
P.S: Pay attention that the melting butter is not too hot, or your eggs would be fried.
I also remind you that there is no spread of the pancake batter, and it does not have the classic pancake batter quality, or it is too runny.