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IHOP Corn Cake Pancakes

By Todd Wilbur


Score: 4.25. Votes: 16
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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
  • ...

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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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