IHOP Pancakes

Jeri Allphin

1 ¼ c. flour 1 heaping t. baking powder
1 egg 1 t. baking soda
1 ¼ cups buttermilk ½ c. oil
½ c, sugar pinch of salt

Preheat skillet or griddle over medium heat and apply nonstick spray. Skillet is hot enough when water drops “dance” across surface. Combine ingredients and blend well. Ladle 1/3 c. batter onto skillet. When edges appear to harden, flip pancakes. Cook on other side until golden brown. Makes 8-10 pancakes.
Variations:
Banana: add ½ T. banana extract, ½ t. salt and 2/3 c. chopped pecans to batter and cook as directed. Top with chopped bananas.
Berry: add frozen or fresh blueberries to batter. Print Recipe