Contributed by: Erin Rohr (Wheatley)
These are supposedly the same recipe as IHOP uses. Our family experienced them for the first time a year or two ago, when we visited Evonne in Branson. Erin found the recipe on the web. They make a very special breakfast, but on a night when no one thawed meat, and supper’s up for grabs, you can make these with eggs and/or ham or bacon, and they’re mighty fine. They make a great easy lunch after church on Sundays too.
1 1/2 cups buttermilk (preferred)
Mix dry ingredients in a medium to large bowl. Mix wet ingredients in a small bowl. Add wet ingredients to dry and stir until smooth. Pour onto preheated hot griddle (350 degrees on your electric skillet or griddle). Make sure the tops are bubbly and the edges look dry before turning them.