This nationwide chain, which is known for its big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, IHOP dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it’s the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.
MAKES 8 TO 10 PANCAKES
INGREDIENTS:
- Nonstick spray
- 1 ¼ cups all-purpose flour
- 1 ½ cups buttermilk
- ⅓ cup instant
- Cream of Wheat (dry)
- 1 egg
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda ¼ cup vegetable oil
- ½ teaspoon salt
INSTRUCTIONS:
1. Preheat a skillet over medium heat. Apply nonstick spray.
2. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
3. Pour the batter by ⅓-cup portions into the hot pan and cook pancakes for 1 to 3 minutes per side or
until brown. Repeat with remaining batter
