IHOP: Free Pancake Day (Feb. 5, 2013)

Today, from 7 am to 10 pm local time, participating IHOP Restaurants will give you a free short stack of pancakes to celebrate National Pancake Day. In exchange, you're asked to donate to your local children's hospital through Children's Miracle Network. You can't get it to go; limit one order per customer.

National Pancake Day Recipes: Chocolate Pancakes!

Source: http://www.seriouseats.com/recipes/2012/02/chocolate-pancakes-recipe.html
Special equipment: large nonstick skillet, heatproof nonstick spatula

Ingredients

yield: makes about 15 2 1/2-inch pancakes, active time 30 minutes, total time 30 minutes

• For the chocolate pancakes:
• 1 1/3 cups all purpose flour
• 1/3 cup plus 1 tablespoon cocoa powder
• 6 tablespoons granulated sugar
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/4 teaspoon baking soda
• 2 large eggs
• 3 tablespoons melted unsalted butter, plus extra for greasing pan and buttering pancakes
• 3/4 cup whole milk
•  
• For the chocolate sauce
• 1/2 cup whole milk
• 5 ounces semi-sweet chocolate, finely chopped
• 1 teaspoon pure vanilla extract

Procedures

1. In large bowl, sift together flour, cocoa, sugar, baking powder, salt, and baking soda. In medium bowl, whisk eggs, melted butter, and milk. Pour liquid ingredients into dry and gently mix until batter is just moistened (there will be some lumps).
   
   
2. Melt small piece of butter in large non-stick skillet over medium heat. Drop 2 heaping tablespoons batter in hot skillet and spread into 2 1/2 inch disc. Space discs 2 inches apart. Cook until bubbles form over entire top, about 30 seconds. Using heatproof, non-stick spatula, carefully flip pancake and continue to cook until done, 15 to 30 seconds more.
   
   
3. In small saucepan, heat milk to just simmering. Add chocolate and whisk until smooth. Whisk in vanilla. Serve over pancakes.

National Pancake Day Recipes: Original Pancake House Apple Pancake Copycat Recipe

This is as close to eating at The Original Pancake House Apple Pancake as you can get!

Source: http://www.funkyfresh.com/index.php?option=com_content&view=article&id=158:original-pancake-house-apple-pancake-recipe-how-to-make&catid=43:food-&Itemid=57

Ingredients:

5 Tablespoons of butter up to 1 stick, we like lots of butter
2 Granny Smith Apples, peeled, cored, and sliced thin. Actually we also like the apples simply chopped up with the skins left on. It's better for you this way too.
1 Tablespoon Cinnamon
1 Cup Flour
1 Cup Milk
1/4 Teaspoon Vanilla, use the good stuff from Mexico
4 Eggs
1/2 Cup Dark Brown Sugar
1/4 Cup Cinnamon
1/4 Cup Granulated Sugar

Instructions:

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well until it's nice a smooth. 

In another bowl, mix the brown sugar, granulated sugar, and cinnamon. 

Add butter and cinnamon to a 12 inch Pyrex pie deep dish or square dish and put in the oven. (deep dish Pyrex is great) 

Crank to 375 degrees. 

When the butter is completely melted remove from oven and add the apples.  

Apples should completely cover the bottom of the pan and be nice and coated with butter and cinnamon.

Now pour the batter into the Pyrex dish directly into the center of the apple, butter, cinnamon.

Next coat the entire surface with the brown sugar, cinnamon and granulated sugar mixture.   To little and it won't be sweet enough.  To much and it will be too sweet.  So you really have to tweak this until it's the way you like it.  Generally, a thin layer across the top of the surface will work.

Now, let it cook for about 40 minutes depending on your oven. When the edges are golden to dark brown but not burnt it's time to remove and let the monster sit and cool for a few minutes. Then slice and enjoy!

National Pancake Day Recipes: Blueberry and Lemon Buttermilk Pancakes

Source: http://carnaldish.com/recipes/breakfast/blueberry-lemon-buttermilk-pancakes/

Ingredients

• 2 cups unbleached all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp table salt
• a tiny pinch of cinnamon
• zest of 1½ to 2 lemons
• blueberries (quantity is totally up to you)
• 2 cups low-fat buttermilk, plus more if needed (see note below)
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted and cooled slightly
• oil or butter to coat your griddle or skillet (I used butter)

Instructions

1. Whisk flour, sugar, cinnamon, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg, vanilla, lemon zest, and melted butter into the buttermilk until combined. Make well in center of dry ingredients in bowl; pour in buttermilk mixture and whisk very gently until just combined (a few lumps should remain and batter may be thick). Do not over mix. Allow batter to sit for about 5 minutes. Batter will be very thick, but if it's too thick to work with, gently stir in a little more buttermilk. It should be thick and lumpy but not biscuit-dough'like.

3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, you can set the heat to the second highest or highest setting (between 350 and 400 degrees). Pour or scoop batter onto your skillet or griddle and spread out if needed with the back of a ladle or spoon to flatten; sprinkle blueberries on top. Cook pancakes until large bubbles begin to appear, 1 1/2 to 3 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately with butter and warm maple syrup, and repeat with remaining batter.

Note: When fresh blueberries are not in season, frozen blueberries are a good alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, then spread them on a paper towel-lined plate to dry. If you don’t have buttermilk on hand, use 2 cups of milk plus 1 tablespoon of lemon juice and allow that mixture to sit for about 15 minutes until its slightly thickened.
The pancake batter is very thick, but once you scoop some on your electric griddle or nonstick skillet, you should be able to easily spread the batter out so that they’re flatter. I used an electric griddle (Presto brand) and the highest heat setting on mine is 400 degrees. I cooked these pancakes between the 350 and 400 degree setting — this allowed the batter to actually cook without either side of the pancake overcooking and burning. If you’re using a nonstick skillet, just cook them over medium heat so you don’t burn them. Take your time with these because the batter is so thick and needs an extra minute or 3 to cook thru. As usual, you’ll know when they’re ready to flip when you start to see the edges set a bit, and air bubbles form all over the pancake and it’s golden brown.

You can keep any leftover batter for up to 24 hours in the refrigerator, just make sure you cover it tightly with plastic wrap.

National Pancake Day Recipes: Lemon and Vanilla Bean Pancakes

Source: http://carnaldish.com/recipes/breakfast/fabulously-lazy-lemon-vanilla-bean-pancakes/

Yield: makes 4-6 medium pancakes

Ingredients

• 1 cup pancake mix (the "just add water" kind)
• 1 vanilla bean
• ½ tsp vanilla extract
• 1½ tsp lemon zest (or the zest from a half a lemon, you can use the whole lemon, it's up to you)
• ¼ tsp cinnamon
• water (how much or how little is totally up to you)
• butter
• maple syrup

Instructions

Heat your electric griddle to the highest setting. If you're using a skillet, set the heat to medium.

In a bowl, whisk together the pancake mix, cinnamon and lemon zest.

Take one vanilla bean and split it down the middle with a small, sharp knife. Use the back edge of the knife to scrape the beans out in one smooth stroke motion. vanilla beans are a little sticky so take your time with this if it's your first time working w/ them. A tip: don't throw away the scraped up stalk because you can flavor stuff with it, such as liquors and sugars, etc.

Add the water and vanilla extract and mix until all the ingredients come together. Don't over mix because it will toughen your pancakes, and you want light, fluffy pancakes, right?

Take 1 stick of butter, and peel back the paper about an inch. Draw a circle on your hot griddle and immediately pour the pancake batter on top of it. This gives the pancakes a beautiful golden, buttery color and flavor. I like this method better than just adding butter to the pan because you end up wasting butter and it starts to burn.

Repeat this with every pancake and flip each pancake when you see bubbles. About 2 to 3 minutes. Try to resist the urge to flip it again and again. Unless of course you like a rubbery ass pancake, don't over-handle them. Once they're flipped on their other side, allow it to cook an additional minute or two and bring to a plate.

Stack, add a little more butter, and drizzle warm maple syrup on top.

National Pancake Day Recipes: Bacon and Brown Sugar Pancakes with Bacon-Maple Syrup

Source: http://carnaldish.com/recipes/breakfast/bacon-brown-sugar-pancakes-with-bacon-maple-syrup/#.Tzyw21GvnqE
 
Ingredients

• 2 cups buttermilk (or 2 cups whole milk with 2 tbsp lemon juice mixed in)
• 2 cups unbleached all-purpose flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp table salt
• 1 large egg
• 1 tsp vanilla extract
• 3 tbsp unsalted butter, melted and cooled slightly
• ½ pound cooked bacon, chopped and crispy (feel free to use more!)
• light brown sugar for sprinkling
• oil or butter to coat your griddle or skillet (I used butter)
For the bacon-maple syrup
• ½ cup real maple syrup
• 1 tbsp light brown sugar
• 2 to 3 tbsp cooked bacon, chopped

Instructions

For the bacon-maple syrup:

1. Pour 1/2 cup maple syrup into a small saucepan over medium heat. Add in the brown sugar and bring to a soft simmer. Add the bacon and stir gently. Alternately, you can microwave the syrup until warm, about 20 to 40 seconds, then add the bacon.

2. Turn off the heat and cover while you make the pancakes.

For the pancakes: 

1. If using the milk and lemon juice method, whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken and curdle (about 10 to 15 minutes) while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.

2. Whisk egg, vanilla, and melted butter into the milk mixture (or buttermilk) until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.

3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush to coat skillet bottom evenly. If using an electric griddle, you can set the heat to the second highest or highest setting (depending on the strength of your griddle). Pour 1/4 cup batter onto 3 spots on skillet; sprinkle bacon and brown sugar over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately with butter and bacon-maple syrup, and repeat with remaining batter.

Note: leftover batter can be refrigerated for up to 24 hours.

National Pancake Day Recipes: Red Velvet Pancakes with Maple Cream Cheese Glaze

Source: http://carnaldish.com/recipes/breakfast/red-velvet-pancakes-with-maple-cream-cheese-glaze/

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 tbsp sugar
• 2 tbsp unsweetened cocoa powder (I used Ghirardelli Unsweetened Cocoa Powder)
• 1 egg
• ¾ cup buttermilk
• ¼ cup sour cream
• 1 tsp red food coloring
• 1 tsp pure vanilla extract
• 3 tbsp butter, melted
For the glaze:
• 4 oz cream cheese, softened
• 2 tbsp pure maple syrup
• 2 to 3 tbsp confectioners sugar
• 2 to 3 tbsp heavy cream (or milk)
Optional garnishes:
• Powdered sugar
• Chocolate chips
• Toasted pecans

Instructions

To make the glaze:

Mix the cream cheese and maple syrup together until smooth, then add the confectioners sugar. 

Continue to mix until smooth. 

Add the heavy cream (or milk) and mix until smooth and creamy. 

You may need to add more or less of each ingredient to reach your desired consistency and sweetness.

For the pancakes:

Whisk flour, baking powder, baking soda, salt, sugar and cocoa powder in a large bowl.

In another large bowl, beat egg with buttermilk, sour cream, food coloring and vanilla extract until smooth.

Slowly whisk in the flour mixture, adding melted butter in gradually as well, until all lumps are out.

Heat a large nonstick pan over medium heat, then drop in batter 1/4 cup at a time to form pancakes.

Flip when bottoms are set and bubbles are forming on top and cook until firm and fluffy all the way through.

Drizzle your maple cream cheese glaze on top with a little butter, and garnishes if you decide to use them, and enjoy!

FREE Pancakes at IHOP For National Pancake Day on February 28th

 

Get FREE Pancakes at IHOP For National Pancake Day on February 28th, 2012.

FREE Pancakes at IHOP on Feb 28th

Visit your local IHOP restaurant on February 28, 2012 (between 7am and 10pm) for National Pancake Day and enjoy a short stack of their delicious pancakes, absolutely FREE.

IHOP: Upcoming free pancakes day

On February 28, from 7 am to 10 pm local time, participating IHOP Restaurants will give you a free short stack of pancakes to celebrate National Pancake Day. In exchange, you're asked to donate to your local children's hospital through Children's Miracle Network. You can't get it to go; limit one order per customer.