If you enjoy the taste of cornbread then you’ll love today’s secret recipe for IHOP’s(tm) corn cake pancakes. This recipe takes the classic buttermilk pancake and enhances it with the addition of cornmeal. Serve these tasty pancakes with butter and syrup.
When you make this batter, let it sit for at least 10 minutes before pouring the batter on the griddle. This will allow the batter to thicken a bit.
Don’t forget, we have many of your other favorite recipes from IHOP on our forum: Go Here
Enjoy!
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New Secret Recipe
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IHOP(tm) Corn Cake Pancakes
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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 eggs
2/3 cup granulated sugar
1 cup milk
3/4 cup buttermilk
1/3 cup butter, melted
Preheat a griddle to medium.
Combine flour, cornmeal, baking powder, baking soda and salt in a medium bowl.
In another medium bowl, mix eggs and sugar with an electric mixer on medium speed for 30 seconds. Add the milk, buttermilk and melted butter; mix well.
Mix the dry ingredients into the wet ingredients with the mixer until smooth. Let the batter sit for 10-20 minutes.
Spray the hot griddle with nonstick spray. Spoon 1/4 cup portions of the batter onto the hot griddle and cook for 2 to 3 minutes per side until brown. Serve hot with butter and maple syrup.
Source: Recipe Secrets Forum
Until Next Time… Be Well!
Kind Regards,
Ron
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