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    Score: 4.00. Votes: 4

    Sure, IHOP is famous for pancakes, but the joint makes a pretty killer omelette when put to the task. What makes this three-egg creation so cool is the top secret folding method. For all of IHOP's omelettes, the beaten eggs are mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times, so it ends up looking like a burrito, sort of. Now with this IHOP Country Omelette copycat recipe, we can execute the same egg origami at home with a 12-inch electric skillet, or a 12-inch stovetop griddle pan. You can find easy-to-cook hash brown potatoes in bags in the freezer section.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.86. Votes: 7

    Put away the maple syrup. Next time you whip up pancakes or French toast, try something new with this clone that makes your stacks taste like freshly baked cinnamon rolls. Spread the cinnamon sauce on each pancake or on each slice of cinnamon toast as you stack 'em up. Then drizzle the delicious cream cheese icing over the top. As for the pancakes, we've got some great clone recipes here on the site:IHOP PancakesIHOP Country Griddle Cakes, and IHOP Harvest Grain 'N Nut Pancakes. And here's a simple clone for Denny's Fabulous French Toast. This mouth-watering new product from America's favorite pancake chain is a "limited-time-only" offering, but a fabulous home clone is yours whenever you crave it.

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.83. Votes: 6

    International House of Pancakes Funnel Cake Carnival promotion brought the famous fairground food to the masses for a limited time. As you would expect from the name, the first thing you'll need to make proper funnel cakes is, of course, a funnel. The funnel is used to swirl batter into hot oil where it will fry to a happy golden brown in about a minute on each side. Find a funnel with an opening that is at least 1/2-inch wide so that your funnel cakes will have approximately the same thickness as the IHOP version. For the frying, shortening works the best since that's what IHOP uses, but you can also use vegetable or canola oil. I used a trans fat-free shortening from Smart Balance and it worked great. Load your oil or shortening into a small saucepan with about a 6-inch diameter. This way the batter won't spread out when you funnel it into the oil, and you'll get funnel cakes that are all about the same size. When it's time to serve the dish, arrange two funnel cakes on a plate, dust them with powdered sugar, top 'em off with fruit and whipped cream, and enjoy fairground-style funnel cakes without any scary carnies watching you eat. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.25. Votes: 16

    Menu Description: "These fluffy, moist and savory pancakes are made with just the right amount of cornmeal."

    If you like the taste of fresh cornbread, you will definitely dig this new twist on pancakes brought to us from America's largest flapjack factory. Cornmeal, plus extra helpings of sugar and butter, are added to delicious buttermilk pancake batter for a clone that will turn on the smiles. This new breakfast specialty is easy to make, crazy delicious, and any leftovers will freeze well for several months (check out the Tidbits below). 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 3.86. Votes: 7

    Menu Description: "Biscuit-flavored pancakes layered with your favorite fruit compote and crowned with creamy whipped topping. Choose from blueberry, strawberry or country apple."

    Since these fruit-covered pancakes are made with the same ingredients that go into biscuits, you won't need any eggs. The batter is like runny biscuit dough, and, when cooked on a hot griddle or in a skillet, you get dense pancakes that have the same flavor as buttermilk biscuits. For real! The fruit compote is canned pie filling if you are making the blueberry or apple versions. Each can supplies enough fruit for the 3 servings made with this recipe. If it's strawberries you want on top of your pancakes, just thaw out a package of frozen whole or sliced strawberries in syrup. You can also use fresh sliced strawberries that have been mixed in the strawberry glaze that's often found in your market's produce section, usually over by the strawberries.

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Menu Description: "Two sweet golden pancakes, grilled with fresh sliced banana, drizzled with a rum-butter flavored glaze and crowned with creamy whipped topping and toasted macadamia nuts."

    This is the best of three varieties of pancakes that IHOP introduced as "Hawaiian Pancakes" in the summer of 2009. The country's largest flapjack house flavors the new pancakes with imitation banana flavoring and a yellow coloring, since real bananas will eventually turn a prepared batter brown. But we are going to use this batter right away so I've incorporated real mashed banana in this batter to add the perfect sweetness and much better real banana flavor. A clone for the delicious rum-butter glaze is also included here, but these pancakes are also great when drizzled with plain old maple syrup

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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