OAMC IHOP HARVEST GRAIN 'N NUT PANCAKES COPYCAT
This recipe is multiplied from AmyZoe's recipe to provide a large amount of mix (4 quart container). I break this recipe down so that the dry mix can be made ahead. If you want to make up all the pancakes at once and then freeze in batches with waxed paper between, you could do that too. We like to serve it with fruit or butter and syrup or peanut butter and syrup.
Provided by goodandtasty
Categories Breakfast
Time 4h15m
Yield 84 cakes or 7 batches, 42 serving(s)
Number Of Ingredients 19
Steps:
- 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
- 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
- 3. Chop nuts if not done yet, then mix into dry mix.
- 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
- 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
- 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
- 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.
Nutrition Facts : Calories 369.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 69.5, Sodium 747.4, Carbohydrate 43.3, Fiber 4.4, Sugar 12.7, Protein 12.5
PANCAKES
Provided by Food Network Kitchen
Time 22m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg.
- In another bowl, beat the eggs and then whisk in the milk and vanilla.
- Melt the butter in a large cast iron skillet or griddle over medium heat.
- Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed.
- Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings.
- Copyright 2003 Television Food Network, G.P. All rights reserved
PANCAKES (OAMC)
This is my favorite breakfast recipe. I make this is huge batches & freeze them. I place in the microwave for 30 sec. & they taste like they just came off of the griddle. These work perfect for the morning before school- I don't have to make a big production & make breakfast & the kids don't have to eat just cereal before school. I make one batch plain, another with either fresh blueberries or chocolate chips! If you don't want to make a huge batch, just cut the recipe in half. Enjoy!
Provided by Kitchencrazy in NC
Categories Breakfast
Time 15m
Yield 24 pancakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat eggs until fluffy.
- Add milk & melted butter.
- In another mixing bowl, mix together all the dry ingredients.
- Pour the dry ingredients into the egg mixture & mix well. (If needed, add milk to get a thinner consistency).
- Heat griddle to high (or 400 degrees). Grease griddle with butter.
- Pour a small amount of batter (about 1/4 cup- I use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size.
- When bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes.
- Top with pat of butter & syrup, and enjoy!
- (Side note- I set my oven to warm & on a cookie sheet I will place a kitchen towel, folded in half on top. When the pancakes are done cooking, I place inside of the kitchen towel in the oven until ready to serve. Also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. When you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).
IHOP PANCAKES- COPYCAT
This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolat chip pancake for the kids
Provided by SJG3483
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
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.).
Nutrition Facts : Calories 350.1, Fat 17.9, SaturatedFat 3.9, Cholesterol 57.2, Sodium 506.7, Carbohydrate 40.4, Fiber 0.8, Sugar 12.6, Protein 7.3
GOOD OLD FASHIONED PANCAKES
This is a great recipe that I found in my Grandma's recipe book. Judging from the weathered look of this recipe card, this was a family favorite.
Provided by dakota kelly
Categories Breakfast and Brunch Pancake Recipes
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 158.3 calories, Carbohydrate 21.7 g, Cholesterol 37.7 mg, Fat 5.9 g, Fiber 0.6 g, Protein 4.5 g, SaturatedFat 3.4 g, Sodium 503.6 mg, Sugar 3.5 g
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