What is the Golden Rule for preparing IHOP buttermilk batter?

The principle that aligns with the preparation of IHOP buttermilk batter is that lumps are acceptable. When making this type of batter, it's important to mix the ingredients just until they are combined, and this can often leave some small lumps in the mixture. These lumps do not necessarily indicate a failure in the process; rather, they can contribute to a desirable texture in the finished pancakes. Overmixing to eliminate lumps can lead to a tougher pancake, which is not the ideal outcome.

The other options imply a more stringent approach to batter preparation. Prioritizing consistency might suggest that the batter should be perfectly smooth, which is not how buttermilk batter should ideally be handled. Emphasizing a "no lumps allowed" philosophy could lead to overworking the batter, while the instruction to always use cold water does not hold specific significance in the context of creating a successful buttermilk batter recipe. Hence, understanding that some lumps are good is crucial in achieving that fluffy, tender pancake texture that IHOP is known for.