IHOP Pancakes - But Better
Directions
- 1In a large bowl, add 2 cups (300g) of all-purpose flour, 1/4 cup (62g) of granulated sugar, 1/4 teaspoon (1g) of baking soda, 1 tablespoon (12g) of baking powder, and 1 teaspoon (4g) of fine sea salt. Whisk together until combined.
- 2Add 1 cup (240ml) of buttermilk, 1/2 cup (120ml) of whole milk, 1 whole egg + 1 egg yolk, 2 tablespoons (21g) of vegetable oil, and optionally 1 teaspoon (4g) of vanilla extract. Whisk together until combined and homogenous.
- 3In a medium saucepan, add 2 cups (190g) of fresh blueberries, 1 cup (200g) of granulated white sugar, 3 tablespoons (55g) of lemon juice, 1/4 cup (60ml) of maple syrup, 1/2 cup (120ml) of water, and 1 tablespoon (17g) of light corn syrup. Bring to a boil over medium-high heat and reduce for about 6-8 minutes, or until extra thickened and syrupy.
- 4Pass the blueberry mixture through a fine-mesh strainer. Add an extra 1/2 cup (95g) of fresh blueberries and stir.
- 5In a medium-sized bowl, add 4 oz (115g) of softened cream cheese. Beat with an electric mixer until creamy.
- 6Add 3/4 cup (90g) of powdered sugar in two batches, beating fully before adding the remainder. Add 2 tablespoons (35g) of whole milk and continue whisking until a nice soft peak is formed. Optionally, fold in 1 tablespoon (15g) of creme fraiche.
- 7In a saucepan, add 1 cup (225g) of light brown sugar, 1 tablespoon (14g) of muscovado sugar, 1/2 cup (120ml) of water, and 1/2 cup (120ml) of maple syrup. Bring to a boil over medium heat until the sugar is completely dissolved.
- 8Add 2.5 tablespoons (17g) of ground cinnamon and keep mixing until fully combined. Whisk in 1/3 cup (84g) of cold unsalted butter until homogenized and fully melted and emulsified.
- 9Add 1 teaspoon (7g) of fine sea salt. Let cool until a nice almost jammy salty sweet cinnamon butter spread is formed.
Ingredients
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 0.25 teaspoon baking soda
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 cup buttermilk
- 0.5 cup whole milk
- 1 whole egg
- 1 egg yolk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 0.5 cup fresh blueberries
- 1 tablespoon butter
- 1 tablespoon maple syrup
- 1 cup light brown sugar
- 1 tablespoon muscovado sugar
- 0.5 cup water
- 0.5 cup maple syrup
- 2.5 tablespoons ground cinnamon
- 0.33 cup unsalted butter
- 1 teaspoon fine sea salt
- 4 ounces cream cheese
- 0.75 cup powdered sugar
- 2 tablespoons whole milk
- 1 vanilla bean paste
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon creme fraiche
Equipment
knifewhiskmeasuring cupsmeasuring spoonselectric hand mixersaucepannon-stick griddle or panspatulafine mesh strainerpiping bag
Tips
- Don't worry about overmixing your pancakes.
- Don't overthink your pancakes.
- Use a 4 oz. scooper for perfectly circular pancakes.
- Use real maple syrup.
- For the blueberry sauce, you want the sauce to coat the back of a spoon.
- For the cinnamon spread, you want to get it to 230°F (110°C).
- The cinnamon spread should be a drizable consistency without it being watery
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