The Sunday Stack

Having missed out on free pancakes at IHOP this week for National Pancake Day, we decided to celebrate ourselves this weekend by doing pancakes right. Jenny found the recipe below.

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

While I decided to go the old-fashioned butter and maple syrup route, Jenny wanted to do a Strawberry topping, so we used this recipe from Cooks.com

3 c. fresh strawberries
1/3 c. sugar
1/4 c. water
1 tbsp. cornstarch

Wash and hull strawberries. Crush 1 cup slice remainder and set aside. Combine crushed berries, sugar, water and cornstarch. Cook over medium heat, stirring constantly until mixture thickens. Boil and stir 1 minute.

Fold in sliced berries. Yield 2 cups.

Verdict: Awesome. Much better than that store-bought mix crap, and better than IHOP too. Excellent texture, good flavor.

(Update) For lighter/healthier pancakes:

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

(Update) Buttermilk version
(From Serious Eats)

1 cup all-purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 large egg
1 cup buttermilk
1/4 cup whole milk
2 tablespoons unsalted butter, melted, plus more for cooking
1 cup blueberries (optional)