I been searching for the IHOP pancake recipe for ages. I saw on the what's for dinner thread that you had a recipe...could ya share it...pleeeeease?
Top Secret Recipes® version of IHOP® Pancakes By Todd Wilbur Even though the early press runs of the first book, Top Secret Recipes, excluded buttermilk in this recipe -- a very important ingredient if you really want pourable batter -- many figured out the missing ingredient on their own and the error was quickly corrected in later copies. Now we just like to call those copies of the book the "Collector's Editions." For any of you who were lucky enough to get one of the "Collector's Editions" we'd liked to say "Congratulations!" Now here's the recipe, in its entirety, to make pancakes just like those served every day at HOP.
Nonstick Spray 1 1/4 cups all-purpose flour 1 egg 1 1/4 cups buttermilk 1/4 cup granulated sugar 1 heaping teaspoon baking powder 1 teaspoon baking soda 1/4 cup cooking oil pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray. 2. In a blender or with a mixer, combine all of the remaining ingredients until smooth. 3. Laddle approximately 1/3 cup of the batter into the hot skillet, forming 5-inch circles. 4. When the edges appear to harden, after a minute or two, flip the pancakes. They should be golden brown. 5. Cook pancakes on the other side for same amount of time, until golden brown. Makes 8 to 10 pancakes.
Sure,no problem. The one that lady gave me is a bit different than the one posted above. I will say this,it does taste different if you use Regular milk instead of buttermilk.
1 1/4 Cup Self Rising Flour
1 1/4 Cup Buttermilk
1/4 cup sugar or Splenda
1 t. Baking Powder
1/4 cup cooking oil.
That was all to the recipe. I just mix it all with a wire whisk then cook like any other pancake. These are soooo good!
Here is the recipe for their Harvest Grain and Nut Pancakes and they taste exactly like them. YUM!
* Exported from MasterCook * IHOP®Harvest Grain 'N Nut® Pancakes 3/4 cup Quaker oats 3/4 cup whole wheat flour 2 tablespoons all-purpose flour 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups buttermilk 1/4 cup vegetable oil 1 egg 1/4 cup granulated sugar 3 tablespoons finely chopped blanched almonds 3 tablespoons finely chopped walnuts1. Lightly oil a skillet or griddle and preheat it to medium heat.2. Grind the oats in a blender or food processor until fine, like flour. 3. Combine oat flour, whole wheat flour, all-purpose flour, baking soda,baking powder and salt in a medium bowl.4. In another bowl combine buttermilk, oil, egg and granulated sugar withan electric mixer until smooth. Combine dry ingredients with wetingredients, add nuts and mix well with mixer.5. Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakesfor 2 to 4 minutes per side or until brown.Makes about 8 large or 10 small pancakes.Description: "Wholesome grains and nuts get it on in this clone for the signature pancakes from the country's largest pancake chain. The whole wheat flour and oats add more flavor, while the nuts pitch in for a crunch in every bite. "
Land of the Free....because of the Brave
Proud Volunteer Field Editor for Taste of Home for 17 years.Multiple contest winner.
I just checked my Top Secret Recipe cookbook that I have and it has the one you posted Footsie, darn it I don't have the collectors edition. I never use that book and forgot I had it. Thanks Lilmouthy and Marinemom for posting. I'll try them.
© RDA Enthusiast Brands, LLC 2015