IHOP Pancakes

from Stephanie

Nonstick Spray
1 1/4 cup all purpose flour
1 egg
1 1/4 cup buttermilk
1/4 cup granulated sugar
1 heaping teaspoon baking powder
1 teaspoon baking soda
1/4 cup cooking oil
pinch of salt

Preheat skillet over medium heat. Spray skillet with nonstick spray. Using a blender or mixer, combine all remaining ingredients until smooth. Ladle approximately 1/3 cup batter onto the hot skillet, forming 5-inch circles. When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown. Cook pancakes on other side for the same amount of time. Makes 8-10 pancakes.

Cinnabon Cinnamon Rolls

from Stephanie

Dough

1 cup warm water—110F
2 pkts (or 4 ½ tsp.) active dry yeast
1 tsp sugar
1 cup milk, warmed
2/3 cup sugar
2/3 cup butter, melted
2 tsp salt
2 eggs, slightly beaten
8 cups all-purpose flour


*Note: This recipe uses about 5 sticks (2 1/2 c.) butter total.*
Mix warm water, yeast, and 1 tsp sugar and set aside. Mix milk, 2/3 c sugar, butter, salt, and eggs; stir well and add to yeast mixture. Add half the flour and beat until smooth. Add enough remaining flour to make dough slightly stiff. Dough will be sticky. Knead for 5-10 min. Place in well-greased glass or plastic bowl, cover with plastic wrap, and let rise in a warm place free of drafts for about 1 ½ hours or until doubled in bulk.


Rolls

1/2 cup butter, melted
1 1/2 cup sugar
3 T ground cinnamon
1 1/2 cup chopped nuts (optional)
1/4 cup sugar
1/2 cup butter, melted


When dough has doubled, punch it down and let rest 5 minutes. Roll out on floured surface into a 15” x 20” rectangle. Spread dough with ½ c melted butter. Mix 1 ½ c sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts, if desired. Roll up jelly-roll fashion (rolling lengthwise so final roll is 20” long) and pinch edge together to seal. Cut into 12-15 slices. Coat bottom of a 13”x9” pan and an 8” square pan with ½ c melted butter, then sprinkle with ¼ c sugar. Place rolls close together in pans and let rise again until dough is doubled in bulk, about 45 min. Bake at 350 F for 20-30 min or until rolls are browned. Cool slightly.


Frosting

2/3 cup melted butter
4 cup powdered sugar
2 tsp vanilla
6 T milk or water, warmed


(The frosting recipe may be halved.) Combine all ingredients until smooth and drizzle over warm rolls.

Streusel Coffee Cake Muffins

from Stephanie

For topping:
3 Tbsp unsalted butter, softened
1/4 cup packed light brown sugar
1/4 cup quick or old-fashioned rolled oats
1/4 cup all-purpose flour
1/4 cup chopped walnuts
1/2 tsp ground cinnamon
1/4 tsp nutmeg

For batter:
2 cups all-purpose flour
2/3 cup packed light brown sugar
1 Tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup buttermilk
1 egg
1 tsp vanilla extract
1/2 cup unsalted butter, melted and slightly cooled

Preheat oven to 375° F. Spray 12-cup muffin pan with cooking spray and set aside.

Prepare topping: In medium bowl, combine softened butter, brown sugar, oats, flour, walnuts, cinnamon and nutmeg, stirring with fork until mixture is crumbly. Set aside.

Prepare batter: In large bowl, combine flour, brown sugar, baking powder, soda, salt, cinnamon and nutmeg. Stir until well blended.

Whisk together buttermilk, egg and vanilla. Pour into dry ingredients, followed by melted butter. Stir until evenly moistened; do not overwork.

Spoon batter evenly into prepared muffin cups. Sprinkle topping over tops. Bake until golden and toothpick inserted in center comes out clean.

Cool on wire rack 10 minutes before unmolding.