Today is National Pancake Day! March 1, 2011 is also the day for FREE IHOP pancakes at participating local IHOP restaurants here in Rhode Island.
According to IHOP, they’re giving away one short stack of Buttermilk Pancakes from 7:00am to 10:00pm on Tuesday, March 1st to raise money for local charities.
Celebrate with a big stack of hot pancakes smothered in butter and maple syrup. Whichever you choose—to stay in or go to IHOP—don’t take too long deciding. Just go have some pancakes! After all, the “official” National Pancake Day only comes around once a year!
Oma’s German Pancake Recipe
- 4 large eggs
- 8 Tablespoons all-purpose flour, or a mixture of white and wheat flour
- 1 Tablespoon sugar
- Pinch of salt
- 4-6 Tablespoons milk
- Canola oil
How to Make German Pancakes
- In a large bowl, whisk eggs until foamy. Add flour, sugar and salt, and whisk until smooth.
- Add 4 Tablespoons of milk to start and whisk well. Make sure there are no lumps. Add more milk of you want them a little thinner. Let pancake batter sit for 15 minutes before cooking.
- Turn an omlette or saute pan on medium-high heat and add 1 teaspoon or less of canola oil. Let it get hot, but not smoking. Turn heat to medium.
- Scoop one ladle (1/2 cup to 3/4 cup depending on size of pan) of pancake batter on the hot oil. It should start to sizzle a little right away. Quickly tip the pan and swirl the batter around so it reaches all the way out to the edges of the pan. You’ll need to experiment with the amount of batter until you find the right amount for your size pan.
- Cook for approximately 3-5 minutes on medium-high heat until lightly browned. You’ll know if the heat is too high if it starts to burn. Carefully flip the pancake over using a spatula. Let it cook for another few minutes on that side. The pancake may start to curl up around the edges as it’s cooking. This is perfectly normal. When the pancake is light to medium brown on both sides, it’s done. Remove it to a warm plate, and start on another pancake by adding a little more canola oil if needed, letting it come up to temperature again, and adding more batter. Repeat, repeat, repeat!
- Spread the pancakes with real butter and pure Vermont maple syrup or jam, and roll them up if you wish before cutting into bite sized pieces.
- Makes approximately 5 large 8 inch pancakes.
Yummy Pancake Recipes From Around the Blogosphere
- Good Old Fashioned Pancakes from All Recipes
- “Instant” Pancake Mix by Alton Brown of the Food Network
- Easy Vegan Pancake Recipe from About.com
- Shrove Tuesday Pancakes by Epicurious
- Basic Pancakes by Martha Stewart
Photo: Donna Diegel