BIG BREAKFASTS

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IHOP PANCAKES

SERVES 4 TO 6

30 MIN

WHIPPED BUTTER

1 cup (2 sticks) unsalted butter, softened

2 Tbsp. whole milk

PANCAKES

2 cups (240 g.) all-purpose flour

2 Tbsp. plus

1½ tsp. granulated sugar

1½ tsp. baking powder

1½ tsp. baking soda

1 tsp. kosher salt

2 cups buttermilk

2 large eggs

3 Tbsp. unsalted butter, melted Maple syrup, for serving

1. Whipped Butter: In a medium bowl, using a handheld mixer on medium-high speed, beat butter and milk until fluffy and scoopable, 2 to 3 minutes. Cover with plastic wrap; refrigerate until ready to use.

2. Pancakes: Arrange a rack in center of oven; preheat to 200°. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt. Make a well in center of flour mixture and pour in buttermilk. Crack eggs into buttermilk and whisk until combined. Fold in melted butter. (Clumps are OK!)

3. Heat a large nonstick skillet over medium-low heat until hot but not scorching, 2 to 3 minutes. Using a measuring cup, ladle 1/2 cup batter into center of skillet. Using the bottom of measuring cup, spread batter into a uniform circle about 5½" in diameter.

4. Cook pancake until edges are set and bubbles start to form on top, 2 to 3 minutes. Flip and continue to cook until other side is golden brown, about 1 minute more. Transfer to a baking sheet and keep warm in oven until ready to serve. Repeat with remaining batter.

5. Arrange pancakes on a platter. Top with a scoop of whipped butter. Drizzle with maple syrup. -JUSTIN SULLIVAN

MCDONALD'S EGG MCMUFFINS

MAKES 6

40 MIN

1 Tbsp. vegetable oil

12 slices Canadian bacon

2 Tbsp. plus

3 tsp. unsalted butter, divided

6 English muffins, split

6 slices American cheese 6 large eggs

EQUIPMENT NEEDED