COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES
Make and share this Copycat IHOP Harvest Grain & Nut Pancakes recipe from Food.com.
Provided by JustaQT
Categories Breakfast
Time 10m
Yield 4-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 432.7, Fat 24.2, SaturatedFat 3.5, Cholesterol 50.2, Sodium 1127.8, Carbohydrate 45.7, Fiber 5, Sugar 17.6, Protein 11.8
CRISPY POTATO PANCAKES
Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!
Provided by maf13456
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g
IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients 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.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
CLASSIC POTATO PANCAKES
This is the classic latke, made with little more than grated potatoes and onions, with egg and flour for binding.
Provided by Andrew Friedman
Categories Egg Onion Potato Appetizer Side Fry Hanukkah Quick & Easy Kosher Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 24 pancakes
Number Of Ingredients 7
Steps:
- Preheat oven to 200°F. Place 2 nonstick baking sheets in oven.
- Using box grater or food processor fitted with grating disc, coarsely grate onion and place in colander set in sink. Coarsely grate potatoes, add to colander, and set aside to drain.
- In large mixing bowl, lightly beat eggs, then whisk in flour.
- Press potatoes and onion to extract as much liquid as possible, then add to egg/flour mixture. Season with salt and freshly ground black pepper. Using wooden spoon or hands, mix well, but do not overwork.
- In heavy-bottomed, 12-inch skillet over moderately high heat, heat 1 tablespoon oil and 1 tablespoon butter until hot but not smoking. Drop 4 scant 1/4-cup portions of potato mixture into pan and flatten with spatula to form four 3-inch pancakes.
- Fry until bottoms are golden-brown, 4 to 5 minutes, then turn over and fry until golden-brown and crisp, an additional 4 to 5 minutes. Transfer to paper towels to drain; season immediately with salt and pepper. Keep warm on baking sheets in oven while making remaining pancakes.
- Using paper towels, carefully wipe out pan. Add 1 tablespoon oil and 1 tablespoon butter and fry 4 more pancakes. Repeat with remaining batter, wiping out pan and adding 1 tablespoon oil and 1 tablespoon butter before each batch.
- Serve pancakes hot with applesauce and/or sour cream.
COPYCAT IHOP PANCAKES
Make and share this Copycat Ihop Pancakes recipe from Food.com.
Provided by Elaniemay
Categories Breakfast
Time 15m
Yield 8-10 pancakes, 4 serving(s)
Number Of Ingredients 8
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.
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
IHOP STYLE PANCAKES
My wife and son only like IHOP pancakes, so i had to figure out a way to make them at home...IHOP is not so cheap these days.
Provided by Booreeto
Categories Breakfast
Time 10m
Yield 8-10 pancakes, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- 2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
- 3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
- 4. When the edges appear to harden, flip the pancakes. They should be golden brown.
- 5. Cook pancakes on the other side for same amount of time, until golden brown.
Nutrition Facts : Calories 360.1, Fat 15.9, SaturatedFat 2.6, Cholesterol 49.6, Sodium 543.2, Carbohydrate 46.3, Fiber 1.1, Sugar 16.3, Protein 8.1
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