Did you know that pancakes have a couple of pretty interesting back stories? They were mentioned numerous times in the Bible (by several different descriptions) and in 1399, King Henry IV chose pancakes as part of his coronation feast menu. When you think of pancakes, the name Al Lupin should pop right into your head. This gentleman’s fame began in Toluca Lake, Calif., in 1958 when he opened the first IHOP (International House of Pancakes).

According to company statistics, the most popular type of pancake served at IHOP is plain buttermilk pancakes. With the number of restaurants in its chain numbering well over 500, if you stacked all the pancakes served daily at each restaurant you would have a mountain stretching upwards of 8,000 feet. (Maple syrup, anyone?)

When making pancake batter, take care not to over-beat. Mix dry ingredients into wet ingredients just until moistened and it is okay if the batter seems a tad lumpy. Of course, “everything is better with butter”, but if you want to cut down on fat and calories, use a non-stick griddle and just a squirt of non-stick cooking spray. The best temperature for cooking pancakes is around 350 F.

Test the temperature of your pan by splashing a couple of drops of water onto it and if the drops sizzle and do the hokey-pokey, your temp should be up to about 350 F and you are ready to start cooking. Use no more than 1/4 cup of batter per pancake so that you can flip them easily. When the edges of the pancake are golden brown and the surface starts to bubble, get flipping and remember that the second side takes a little less time to cook than the first.

If you’re cooking pancakes for a crowd, keep one batch warm while you’re cooking more by placing them in a single layer on a sheet pan and pop into a warm oven — about 200 F. Pancakes can be frozen for a quick breakfast. Cook as usual and let cool completely. Wrap each one individually in plastic wrap and freeze until firm. Place them in a heavy duty zippy bag and store in the freezer for up to a month. To reheat on those busy mornings when you’d like something other than cold cereal, just pop one in the toaster or microwave until hot.

Homemade pancake mix

Boxed pancake mix is perfectly good, but homemade? Even better!

• 1 cup all purpose flour
• 2 Tbsp. sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 cup whole milk
• 2 Tbsp. unsalted butter, melted and cooled (or vegetable oil)
• 1 large egg
• 1 Tbsp. vegetable oil

Combine flour, sugar, baking powder and salt in a small bowl; whisk to blend. Set aside.

Combine milk, butter and egg in a medium bowl and whisk to combine. Add reserved dry ingredients and whisk just until moistened. Drop batter by 2-3 Tablespoonfuls onto a non-stick skillet coated with cooking spray over medium heat. Spread batter with back of spoon into a round and cook about 2 minutes or until bubbles form and edges turn golden brown; flip and cook 1-2 minutes on second side. Transfer to a sheet pan and cover loosely with foil and keep warm in a 200 F oven while you make the rest. Serve warm with maple syrup, sugar or fruit. Yield: about 15 pancakes.

Pancake toppings

Strawberries and cream

Toss 2 cups chopped strawberries with 1/2 cup light brown sugar; cover and let stand 1 hour. Top pancakes with the berries and their juices, a dollop of sour cream and a sprinkling of powdered sugar.

Black and blue compote

Combine 1-1/2 cups maple syrup, 1/2 cup EACH blueberries and blackberries, and a 1-inch piece of fresh, peeled gingerroot in a small saucepan and cook over low heat for 15 minutes or until berries start to break down a bit. Remove pan from heat and stir in another 1/4 cup EACH of blueberries and blackberries.

Marmalade butter

Melt 1 stick unsalted butter in a small saucepan set over low heat. Add 1/4 cup orange marmalade and whisk to combine. Drizzle over pancakes and top with a dollop of vanilla yogurt; garnish with a bit of grated orange zest.

Chocolate banana crunch

Combine 4 oz. of chopped bittersweet chocolate, 3 Tbsp. heavy cream, and 2 Tbsp. mild flavored honey in a microwave-safe dish. Heat in microwave on high in 30-second intervals (stir often) until smooth. Top pancakes with sliced bananas; drizzle with chocolate sauce and sprinkle with granola or Grape Nuts cereal.

Lemon pancakes with blueberry sauce

For the pancakes:

• 1 batch homemade pancake batter (see first recipe above)
• 4 Tbsp. cream cheese, softened and cut into tiny pieces
• 1 tsp. freshly grated lemon zest
• 1-2 tsp. butter, divided use
• FOR THE SAUCE:
• 1-1/2 cups blueberries (fresh or frozen)
• 1 cup maple syrup

To prepare the pancakes: Prepare homemade pancake batter as directed in previous recipe. Whisk in the cream cheese until well distributed throughout batter. Stir in lemon zest.

Melt 1 tsp. butter in a non-stick skillet or griddle over medium heat and drop batter by 2-3 tablespoonfuls, spreading with the back of spoon. Cook about 2 minutes or until bubbles form and edges turn golden brown; flip and cook 1-2 minutes on second side. Remove from pan and keep warm while making second batch, adding remaining 1 tsp. butter to pan if necessary.

To prepare the sauce: Combine blueberries and maple syrup in a small saucepan set over medium heat. Cook, stirring often, for 8-10 minutes or until berries soften and burst. Yield: about 2 cups sauce

Apple pecan pancakes with apple spice syrup

• 1 cup all purpose flour
• 2 Tbsp. brown sugar
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. ground cinnamon
• 3/4 cup PLUS 2 Tbsp. milk
• 2 large eggs, separated
• 1 tsp. vanilla extract
• 1/2 cup finely chopped peeled apple
• 1/2 cup finely chopped pecans, lightly toasted

Combine flour, brown sugar, baking powder, salt and cinnamon in a medium bowl. Whisk in milk, egg YOLKS, and vanilla extract; fold in apple and pecans. In a separate bowl, beat egg WHITES until stiff peaks form; fold into batter. Drop batter by 1/4 cupfuls onto a hot skillet or griddle coated with non-stick spray. Cook about 2 minutes or until bubbles form and edges turn golden brown; flip and cook 1-2 minutes on second side. Yield: 12 large pancakes.

Apple spice syrup

• 1/4 cup packed light brown sugar
• 2 Tbsp. cornstarch
• 1/8 tsp. ground allspice
• 1/8 tsp. ground nutmeg
• 1-3/4 cups apple cider or apple juice

Combine brown sugar cornstarch, allspice and nutmeg in a small saucepan, whisking to blend. Whisk in apple cider (or juice); cook over medium heat 6-8 minutes or until syrup is bubbly and slightly thickened. Yield: 1-3/4 cups.