“There is hardship in everything except eating pancakes,” the English preacher Charles Haddon Spurgeon once said, and all we can add to that is a hearty “Amen!”
March 7 marks IHOP’s National Pancake Day and (not that we need an excuse) we’re fully prepared to flip for a stack of flapjacks. Looking for a hot deal on hotcakes? Head to IHOP for a free short stack of buttermilk pancakes from 7 a.m. to 7 p.m. (The chain asks customers to make a charitable donation in hopes of raising $3.5 million for children battling critical illnesses; the company has raised $24 million since Pancake Day began in 2006).
If you’re in a rush and would rather dine at home, pick up Birch Benders‘ new Peanut Butter Protein Pancake & Waffle Mix (available exclusively at Sprouts for $5.99). Just add water to the all-natural mix for creamy cakes loaded with 16 grams of protein per serving.
The Denver-based “micro-pankery” also offers Paleo, gluten-free, chocolate chip, buttermilk, six grain cinnamon and other flavors. Two words: Pancake buffet.
BIRCH BENDERS CLASSIC PEANUT BUTTER & JELLY PANCAKES
Makes 2 stacks; total time: 20 minutes
For the pancakes:
- 3/4 cup Birch Benders Classic Pancake and Waffle Mix
- 3/4 cup whole milk
- 1/4 cup Justin’s Classic peanut butter
- Vegetable oil for greasing
- Jam or jelly of your choice
Whisk together peanut butter and 1/2 cup of milk slowly, so as not to splash. Mix in Birch Benders.
Slowly add last 1/4 cup of milk, stirring until mostly combined, with a few lumps and bumps here and there. Let rest 5-10 minutes for extra fluffiness.
Heat a non-stick griddle to medium-high and lightly grease with vegetable oil. Using a 1/3-cup measure, scoop mix into pan, cooking until bubbles have formed and mostly popped before flipping.
Top your pancake stack with jam or jelly, or layer between for extra fruit. Serve hot or cold.
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