Posted on 04/05/2017 11:32:16 AM PDT by Red Badger
I have to admit it. I love me some IHOP pancakes. Breakfast is one of my favorite meals to eat at restaurants, though it’s funny, because I’m normally a savory foods girl. I like to order chicken fried steak, bacon or eggs. BUT there’s always an exception when we go to IHOP. I always get their pancakes. They are amazeballs!
I found this copycat version from a blog off Pinterest and read all the reviews. They were all great and everyone said they loved them. Some commented they were better than IHOP’s. So that was the seller to me. I printed off the recipe and made them for dinner. (I love breakfast for dinner, too 😀 )
We absolutely loved these pancakes. And I agreed with the reviews. They were BETTER than IHOP’s. Maybe it’s because they were homemade and who knows what the restaurant puts in theirs (not that I care because I’ll still eat them). But this copycat version was great. Kallen will even tell you so. He had 3 that night and 2 the next morning for breakfast. 😀
IHOP Pancakes (copycat) Author: Holly Prep time: 10 mins Total time: 10 mins Serves: 4 servings
Fluffy and delicious homemade pancakes that taste like the ones from IHOP restaurant! Ingredients
1¼ cups sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
1 large egg, beaten
1¼ cups buttermilk
2 Tablespoons butter, melted
3 Tablespoons sugar
Instructions
In a large bowl, sift together flour, baking powder, baking soda and salt.
In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter.
Drop ¼ cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter.
Serve with butter and warm syrup. Enjoy!
Mine tells me to stay out of the barnyard and in the garden.
But then again, he’s a bit of a pasty white vegetarian.
I lowered my cholesterol by just cutting back on everything. He’ll get my bacon from my cold, dead, greasy fingers.
To each his own, but I’ve had IHOP pancakes and I’ve had better.
(memories of my grandmothers pancakes, fixed in an iron skillet with a dab of good old lard)
That, and IHOP is too darned expensive. I can’t bring myself to pay over $10 bucks for a breakfast that can be fixed at home for $2.
We only eat out breakfasts on the road and birthdays!..................
Buy better syrup. Really that’s why they exist, to absorb butter and syrup. The better your syrup the more you like em.
No carbs or low carbs? It's almost impossible to get away from sugar but we keep trying (love stevia). A person needs some carbs I would think.
I’ve had Krusteaze but not gluten free.................
I may do that. My substitute for spaghetti is something called No-oodles which are shiritake noodles made from some weird kind of yam or something that ends up having no calories or carbs. I fry them for a minute to dry them up and crisp them a bit, then add sauce and maybe a meatball or two, let it simmer for another minute and serve topped with cheese. The noodles just soak up the flavors of the meat and sauce so it's a fair approximation of a spaghetti dinner.
Thanks! I haven’t had them in years and have been craving them!
Now you can make all you want whenever!..................
No breads, no pasta, no rice. To me that’s no carbs.
Have you tried Spaghetti Squash instead?...................
Find a place run by greeks.
One place I used to go would give you about a dozen or more strips of bacon and the hashbrowns would take up an entire second plate.
No way were you going to leave that place hungry.
And their prime rib on the weekends was to die for. My best friend lived right behind the restaurant, so it was a pretty regular thing. We’d go in the back door for takeout and they would load us up.
Yes, I was taught that the bubbles need to be “open” before flipping. I don’t like getting pancakes at a restaurant, and they are too light. They need to be brown, not beige...IMHO.
I’ve found microwaving the hash browns five minutes before you fry them works really well!
Mash up 1 banana and 1 egg and use the batter to make pancakes. Add some peanut or almond butter and fresh fruit. Wife and I have them all the time. They’re delicious.
I think I had one of those omelets on our last trip, and did not like the pancake batter in it. It just made it seem dough-y, not fluffy.
Yes. Other than the superficial physical resemblance to spaghetti (e.g. strands) it is nothing like spaghetti. Tastes like squash (go figure) and is crunchy. To me it would be sort of like cutting an apple into the shape of a chicken nugget. Sure, it looks the part but it's still an apple. Likewise spaghetti squash is okay, it's just not spaghetti. I have, however, sometimes combined a small portion of spaghetti squash with my shiritake noodles because they are a little soft and the squash adds a little bit of crispiness that makes the overall dish a bit more al-dente seeming.
https://en.wikipedia.org/wiki/Spaghetti_squash
Baked Spaghetti Squash with Garlic and Butter Recipe:
http://steamykitchen.com/11285-baked-spaghetti-squash-with-garlic-and-butter.html
You can also take several packs of Ramen noodles, discard the flavor packets and boil the noodles all by themselves.
Makes a pretty good spaghetti substitute............
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