Copycat Ihop Pancakes Food

IHOP PANCAKE RECIPE

Steps:

• In a large bowl, combine the buttermilk, vegetable oil, and vanilla extract.
• Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix. Whisk the batter gently. Don't get rid of the lumps!
• In another bowl, combine the lemon juice and egg. Then add it to the batter. Refrigerate the batter for 30 minutes to an hour.
• Heat a large skillet over medium heat and smear with butter. Pour 1/3 cup of batter into the skillet.
• Let it cook for two minutes or until you see bubbles forming on the surface. Flip the pancake over with a spatula. Let the other side cook for 1 to 2 minutes.
• Repeat steps 6-10 until you cook all the batter.
• Drizzle with maple syrup and choose your favorite toppings.
• Enjoy!

IHOP PANCAKES- COPYCAT

Steps:

• Preheat a skillet over medium heat.
• Put all ingredients in a bowl and combine(mix) until smooth.
• Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
• When the edges appear to harden, flip the pancakes (they should be light brown.).

COPYCAT IHOP PANCAKES

Steps:

• In large bowl, sift flour, baking powder, baking soda and salt.
• In small bowl, whisk egg and buttermilk.
• Add buttermilk mixture to flour mixture, stirring just until smooth.
• Add melted butter, sugar and vanilla, stirring just until combined.
• Heat pan or griddle to medium heat. Lightly grease surface of pan by lightly brushing with pat of butter.
• Ladle about 1/4 cup batter on pan or griddle, making 5-inch wide circle. Cook until bubbles begin to form on surface and edges begin to set.
• Gently flip pancakes and cook for 1 to 2 minutes or until lightly browned. Repeat with remaining batter.
• Serve pancakes hot with butter and syrup of choice.

COPYCAT IHOP PANCAKES

Steps:

• Mix all in blender. Let sit 1 or 2 minute.
• In a preheated non stick skillet pour 1/3 cup of batter.
• Cook over med. until surface bubbles.
• Flip and cook until underside is golden brown.

COPYCAT IHOP SWEDISH PANCAKES

Steps:

• Beat eggs until very light.
• Sift together the flour, salt and sugar.
• Add half the milk and fold in flour, sifted with sugar and salt.
• Then add remaining milk, cream and butter.
• If consistency is too thick , add more milk.
• Using a hot griddle, ladle the batter onto the griddle creating a 5-6 inch diameter.
• These pancakes are thin and will only need a minute or two on each side.
• Place 2 tablespoons of lingonberry (Swedish cranberries) sauce on center of pancake and roll up like jelly roll.
• Serve sprinkled with confectioners sugar.

COPYCAT IHOP PUMPKIN PANCAKES

Steps:

• In a medium sized bowl add flour, baking powder, sugar, salt and baking soda, whisk together with a fork to blend all of the dry ingredients.
• Add vegetable oil, slightly beaten egg, 1 and 1/2 cups of buttermilk and stir until mixture is just well blended.
• Add pumpkin, vanilla, and pumpkin pie spice and stir until you have a uniform mixture.
• Heat a frying pan to a medium heat.
• Oil the cooking area slightly with vegetable oil.
• Pour batter into pan (1/2 cup of batter per pancake).
• Flip pancake over when you see the edges of the pancake become dry and small bubbles from on the uncooked side.
• After flipped cook for another minute.
• Serve warm.

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.