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Breakfast

Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home. See if Todd has hacked your favorite breakfast foods here. New recipes added every week.

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    Score: 5.00. Votes: 1

    Menu Description: "Oven-roasted turkey breast, real bacon pieces, green onions and fresh tomatoes. In a delicate hollandaise sauce."

    This chain gained a large following early on for its homestyle breakfast menu. Today, even though you can eat from the breakfast menu whenever you like, customers are picking from the lunch and dinner selections just about as often.

    Since it was originally the breakfast selection that made this chain famous, I thought it would be a good idea to hack this great omelette recipe. The Country Club Omelette answers the question "What do you get when you cross a club sandwich and three eggs?" 

    Source: Top Secret Restaurant Recipes by Todd Wilbur.

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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: 4.62. Votes: 13

    It was in the late seventies, shortly after McDonald's introduced the Egg McMuffin, that the food giant realized the potential of a quick, drive-thru breakfast. Soon, the company had developed several new breakfast selections, including the Big Breakfast with eggs, hash browns, and sausage, and this morning meal in a tortilla, first offered on the menu in 1991.

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.53. Votes: 36

    Menu Description: "Oven baked. Dusted with powdered sugar, served with lemon and butter."

    It was in 1953 when Les Highet and Erma Huenke opened their first Original Pancake House in Portland, Oregon using traditional pancake recipes handed down through the generations. The German Pancake AKA "Dutch Baby" is baked at high temperature in a skillet where it puffs up like crazy in the oven, then settles down when it comes out. It's dusted with powdered sugar, and served with whipped butter and lemon wedges on the side—delicious. A cast-iron skillet works best for this recipe.

    Check out my version of the Original Pancake House Apple Pancake for a decadent cinnamon apple-filled delight. 

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.82. Votes: 11

    Menu Description: "Oven baked with fresh apples and pure Sikiyan cinnamon glaze."

    Fresh, high-quality ingredients and traditional recipes are what makes this growing chain a frequent favorite for anyone who stops in. The star of the show is the incredible apple pancake, the chain's signature dish. To make a dead-on clone, Granny Smith apples are sauteed in butter, brown sugar and cinnamon, then allowed to cool for a bit. That way, when the batter is poured into the pan, the apples and glaze stay anchored to the bottom. This technique also prevents the glaze from penetrating into the batter as the pancake bakes since there is now an apple barrier preventing any mixing of the ingredients. When the pancake comes out of the oven it's flipped over onto a plate and the apples are right there on top, dripping with a delicious cinnamon-sugar glaze. You won't need any syrup for this one, that's for sure. Just a light dusting of powdered sugar on top. Then dig into an apple pancake unlike any other.

    You may also like my clone recipe for the Original Pancake House German Pancake

    Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.

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    Score: 4.44. Votes: 9

    When Matt and Ivan Perkins tasted the food at Smitty's Pancake House in Seattle, they were smitten. Soon they had purchased the rights to William Smith's recipes, which had been perfected at his renowned restaurant that opened just after the end of World War II. In 1958, the brothers opened their own Smitty's restaurants in Cincinnati, Ohio, and eventually changed the name from Smitty's to Perkins. 

    If you've never tried potato pancakes from Perkins, or any restaurant, now's the time with this copycat recipe. I've given you the option to make the potatoes with frozen hash brown potatoes or with fresh potatoes you shred by hand. It's up to you. Use maple syrup on these hotcakes, or go for a little butter and powdered sugar on top.

    Try more of my breakfast copycat recipes here.



    Source: Top Secret Restaurant Recipes 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). 

    Click here for more amazing IHOP copycat recipes. 

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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    Score: 4.17. Votes: 6

    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.

    Find more great ideas for breakfast here

    Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

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I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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