This copycat IHOP pancake tastes so yummy you’ll feel like an expert after you make it. Here’s how: In a bowl, combine buttermilk, vegetable oil, and vanilla. Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix.
While exotic menu items like the Persian Pancakes eventually faded away, a 1988 story in the Los Angeles Times revealed that at that time, IHOP was still using most of the recipes cooked up by Cordon Bleu chef Pete Marsoobian in the 1950s.
Not only does IHOP offer a fresh, free stack of their Original Buttermilk Pancakes on this day every year, but they also encourage those enjoying the complimentary 'cakes to donate to charities such as the Children's Miracle Network, Shriners Hospitals, or the Leukemia and Lymphoma Society.
Cook the pancakes. Spoon 2 to 3 tablespoons of batter onto the pre-heated cooking surface. Cook the pancakes until they’re golden brown on the bottom, then flip them over and cook on the other side until golden brown. Transfer the cooked pancakes to a plate and repeat with the remaining batter. What’s the difference between low carb and keto?