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.
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.