These may be seasonal at the restaurant, but you can make them anytime of the year at your house! ** From scratch, but really easy to do ** If you don't use buttermilk very much, buy a tin of powdered buttermilk to keep in your pantry and make up as you need it for recipes. (by the other powdered milk at the grocery store) photo & recipe courtesy of IHOP |
(International House of Pancakes)
2 eggs ………………………………….. 1-1/4 cups buttermilk
4 TB butter, melted ………………….. 3 TB canned pumpkin
1/4 cup granulated sugar……………. 1/4 tsp salt
1-1/4 cups all-purpose flour…………. 1/2 tsp baking powder
1/2 tsp baking soda …………………... 1/4 tsp cinnamon
1/4 tsp allspice
TOPPINGS: Dollop of whipped cream ~ OR ~ butter
Can sprinkle with chocolate chips or Heath bar bits
Preheat a skillet over medium heat. Coat pan with non-stick oil cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Use an electric mixer to blend ingredients.
Combine remaining ingredients in a small bowl. Add dry
ingredients to wet ingredients and blend with mixer until smooth.
Pour batter in 1/4 cup portions into hot pan. (Should form 5” circles.) When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take from 1 to 2 minutes. Flip the pancakes and cook other side for the same amount of time, until dark brown. Serves 3 to 4