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IHOP Corn Cake Pancakes

By Todd Wilbur


Score: 4.25. Votes: 16
In stock (9990 items available)
  • $0.79
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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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  • 1 1/2 cups all-purpose flour
  • 1/3 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2/3 cup granulated sugar
  • 1 cup whole milk
  • 3/4 cup buttermilk
  • 1/3 cup butter, melted
  • Nonstick cooking spray
On the Side
  • Butter
  • Maple syrup
  • Do This
    • Restaurant/Brand
      IHOP
    • Instructions

      1. Spray a large skillet or griddle with nonstick spray. Preheat to medium/low heat.

      2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.

      3. In another medium bowl, blend eggs and sugar with an electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.

      4. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.

      5. Spoon 1/4 cup portions of the batter onto the griddle and cook for 2 to 3 minutes per side or until brown. Serve pancakes hot with butter and maple syrup on the side.
       
      Makes 16 to 18 pancakes.
       
      Tidbits: You can freeze leftover pancakes in stacks of 2 or 3 in sandwich-size zip-top bags. When you're ready to reheat, simply take the frozen stack of pancakes out of the bag, put them on a plate, and then microwave for one minute on high, or until hot.

Reviews
Average rating:

Score: 4.25. Votes: 16
Rating of votes (16)
5
 
 
8 customers
4
 
 
5 customers
3
 
 
2 customers
2
 
 
1 customers
1
 
 
0 customers
 
Faith Walsh
Mar 6, 2012, 22:00

Me and the kids enjoyed these a great deal. Very easy also. For the reviewer who didn't use actual buttermilk and had trouble with flat pancakes add a tbsp of vinegar next time it needs the vinegar you can get only from fresh buttermilk to make the baking soda foam and raise the cakes and the tbsp isn't enough to make the pancakes bitter.

Sandi
Nov 7, 2007, 22:00

Close, but too sweet compared to the real thing.

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