IHOP Country Griddle Cakes
User Reviews
5
IHOP Country Griddle Cakes
Description
IHOP Country Griddle Cakes blend all-purpose flour with cream of wheat, leavening agents, buttermilk, sugar, and beaten egg to create a pancake batter that is a bit more substantial than standard recipes. The cream of wheat adds a little graininess and body, blending smoothly after preparation. Sugar and leavening promote browning and fluffiness during cooking.
The method involves heating a grill pan over medium-low heat, lightly oiling it, then pouring batter to desired size. Cooking proceeds until bubbles appear on the top surface, indicating readiness to flip. The second side is cooked until golden, producing a nicely browned, rounded pancake.
These griddle cakes can be served warm with butter and syrup or other toppings of choice. Maintaining an appropriate pan temperature is key to achieving even golden color and a tender inside. Pancakes can be kept warm in a low oven on a wire rack until serving.
Using a well-oiled pan and a lightly sprayed pancake turner helps prevent sticking and facilitates flipping. The batter’s slight lumpiness is normal due to the cream of wheat content.
Ingredients
- 1 1/2 cup all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons vegetable oil plus 1 teaspoon
- 3/4 cup cream of wheat prepared
- 1 1/2 cups buttermilk
- 1 egg beaten
Instructions
- Prepare cream of wheat according to the package instructions for one serving. You will need 3/4 cup to make the pancakes.
- Place flour, sugar, salt, baking powder, baking soda, and oil in a medium-size bowl.
- In a small bowl, mix 3/4 cup of the prepared cream of wheat with the buttermilk. Stir to get any lumps out of the mixture.
- Add the beaten egg, and cream of wheat/buttermilk mixture to the dry ingredients. Stir to combine and until mostly smooth. The batter may be a little lumpy.
- Heat a grill pan or frying pan over medium-low heat.
- When the surface is hot, lightly oil it or use a cooking spray.
- Pour the batter into the pan for the desired size of your pancakes.
- Turn the pancake over when the top of the pancake has little bubbles.
- Cook until the bottom of the pancake is lightly browned.
- Repeat with remaining batter.
Notes
- Spray your pancake turner with nonstick spray to prevent sticking and ease flipping.
- Ensure the pan is well oiled to keep pancakes from sticking.
- Cooking at the right temperature helps achieve a golden color and even cooking.
- Keep cooked pancakes warm on a wire rack in a low-temperature oven until serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 35g | 12% |
| Protein | 6g | 12% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 290mg | 12% |
| Potassium | 219mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 105IU | 2% |
| Calcium | 217mg | 22% |
| Iron | 6.7mg | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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