Copycat Recipe for IHOP's Corn Cakes
While traveling recently, we went to an IHOP that was conveniently located on-site at our hotel in Florida and developed a taste for these corn cakes. Grabbed and dinked with this copycat recipe from an online copycat website, so here it is.
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 eggs
2/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
butter, oil, or non-stick cooking spray (not olive oil)
1. Combine flour, cornmeal, baking powder, baking soda, and salt. Set aside.
2. In another bowl, blend eggs and sugar with electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.
3. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
4. Heat a large skillet or griddle to low-medium heat. Add butter or oil to pan or spray the hot pan with nonstick spray.
5. Spoon 1/4 cup portions of the batter onto the prepared pan -- cook for 2 to 3 minutes per side or until brown. Serve pancakes with butter and syrup.
Makes 16 to 18 pancakes.
Hint: To freeze leftover pancakes, place in small stacks (of 2 or 3) in sandwich-size zip-top bags. To reheat, take the frozen stack of pancakes out of the bag. But them on a plate and heat in the microwave for one minute on high or until hot.
My source: Copycatchat.com
Original Source: Top Secret Recipes (TSR)
While traveling recently, we went to an IHOP that was conveniently located on-site at our hotel in Florida and developed a taste for these corn cakes. Grabbed and dinked with this copycat recipe from an online copycat website, so here it is.
1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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2 eggs
2/3 cup granulated sugar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
butter, oil, or non-stick cooking spray (not olive oil)
1. Combine flour, cornmeal, baking powder, baking soda, and salt. Set aside.
2. In another bowl, blend eggs and sugar with electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.
3. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
4. Heat a large skillet or griddle to low-medium heat. Add butter or oil to pan or spray the hot pan with nonstick spray.
5. Spoon 1/4 cup portions of the batter onto the prepared pan -- cook for 2 to 3 minutes per side or until brown. Serve pancakes with butter and syrup.
Makes 16 to 18 pancakes.
Hint: To freeze leftover pancakes, place in small stacks (of 2 or 3) in sandwich-size zip-top bags. To reheat, take the frozen stack of pancakes out of the bag. But them on a plate and heat in the microwave for one minute on high or until hot.
My source: Copycatchat.com
Original Source: Top Secret Recipes (TSR)
