The Original Pancake House was founded in Portland, Oregon in 1953 by Les Highet and Erma Hueneke. Drawing upon their many years of experience in the culinary field, and their extensive working knowledge of authentic national and ethnic pancake recipes they were able to offer without compromise this unique and original menu which has gained national acclaim. The Original Pancake House is a second and third generation family business, which takes great pride in maintaining the high standards that make the food so outstanding. There are now over one hundred franchises from coast to coast.

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Hawaiian Pancakes



HAWAIIAN PANCAKES
Original Pancake House Copycat Recipe

Serves 6


1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 ripe medium banana
2 tablespoons butter, softened
3 eggs
1/4 cup cream of coconut
1 1/2 cups buttermilk
1 teaspoon vanilla
1 teaspoon zest tangerines or 1 teaspoon orange
2/3 cup macadamia nuts, coarsely chopped (optional)
1 cup whipping cream (for the topping)
1/3 cup cream of coconut (for the topping)
2 tablespoons finely chopped macadamia nuts (optional for garnish)

For the Pancakes:  Peel and mash the banana with a fork and mix in the butter. Whisk the eggs into this mixture one at a time and then add the coconut cream followed by the buttermilk about 1/2 cup at a time, whisking until well blended. Sift the 5 dry ingredients together in a large bowl then add the liquid ingredients to them and whisk until well blended. Add the vanilla, zest, and nuts if desired and mix evenly. Use cooking spray or lightly oil a griddle or frying pan and cook the pancakes over medium heat about 2-3 minutes on each side. Keep warm until served and serve with coconut syrup and a dollop of coconut flavored whipped cream.

For the Coconut Whipped Cream: Using a chilled bowl and beaters, whip the cream until stiff peaks form then on slow speed, blend in the coconut cream about 1 tbs at a time, scraping the sides of the bowl often. Note that the whipped cream will no longer have peaks after the coconut cream is added; the dollop may look like a rounded mound but this is normal.




Bacon Pancakes



BACON PANCAKES
Original Pancake House Copycat Recipe


6 slices bacon, sliced horizontally and then diced
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons sugar
2 whole large eggs, lightly beaten
2 3/4 cups buttermilk
1 1/2 tablespoons butter


Preheat oven to 150 degrees so you can keep the pancakes warm while the others are cooking.
In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked, about 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.

In a medium bowl, mix flour, baking powder, baking soda, salt and sugar. Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix. This is the sure way to tough pancakes. You want some small to medium lumps in there. Let the batter sit for 10 minutes to thicken a bit. My Dad swears by this and it really does make for fluffier pancakes.

While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter. Take a 1/4 cup of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides. Flip. Then cook until browned. Once they’re done, put them on a plate in the warm oven until you’re ready to serve. Top with warm maple syrup and a dollop of butter.

Blueberry Pancakes



BLUEBERRY PANCAKES
Original Pancake House Copycat Recipe


Dry ingredients:
2 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons sugar

Other ingredients:
2 large eggs
1/2 cup buttermilk
1 cup milk
3 tablespoons warm melted butter
1 cup blueberries
butter or vegetable oil

Whisk together the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, then whisk in the milk, and buttermilk. Pour the wet ingredients into the dry ingredients and combine, using a wooden spoon. Mix only until the batter just comes together. Stir in the melted butter. Do not over-mix! The mixture should be a little lumpy. Lumpy is good. Lumpy batter means fluffy pancakes. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding).

Heat a flat cast iron surface—griddle or large pan—to medium heat. Oil the pan with either a little butter or vegetable oil. Ladle the pancake batter onto the griddle to the desired size (a quarter-cup measure works well for this), anywhere from 4 to 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat metal spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as evenly as the first side. Continue to make the batches of pancakes, putting a little oil or butter on the pan before each batch so the pancakes don't stick.

49er Flap Jacks



49er FLAP JACKS
Original Pancake House Copycat Recipe

Serves 4-6


2 cups flour
1 cup milk
1/2 cup sourdough starter
2 eggs, beaten
1 tablespoon baking powder
1 tablespoon sugar
1 tablespoon oil
1/2 teaspoon salt


Preheat greased griddle. Mix everything together. Spoon 1/4 cup onto hot griddle, leaving room for spreading--it will be a little runny-that ok. Cook until the top of each pancake is bubbly then flip over and cook until lightly browned. Serve at once with maple syrup and butter.



Apple Pancakes


APPLE PANCAKES
Original Pancake House Copycat Recipe


5 tablespoons butter
2 granny smith apples ( peeled, cored, and sliced thin)
1 tablespoon cinnamon
1 cup flour
1 cup milk
1/4 teaspoon pure vanilla extract
4 eggs
1/2 cup dark brown sugar
1/2 cup granulated sugar

In a mixing bowl, add flour, milk, vanilla and eggs. Mix well.  In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon.  Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees.  When the butter is completely melted remove from oven.
Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff.

Remove the half-way cooked batter from the oven and now add the apple mixture to it. Just simply place the apples all over the top of the batter.  Next, cover the entire service with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.