Saturday, April 24, 2010

Country Griddle Cakes

As a former IHOP employee, I proudly present to you a really good recipe for IHOP's country griddle cakes.  Apparently, these are no longer on their menu.  We don't go to IHOP anymore, so I wasn't aware of this.  I was just craving them,  I am about this much too good for IHOP now. smells weird and I feel like I know too much.  I won't tell you those stories.  Sandwich.  Fell on the floor.  Still served to customer.  

Anyways, these were my favorite pancakes at IHOP.  I am kind of a pancake purist and the pancakes above are about as crazy as it gets for me.  But, for me, if I am going to have fruit sauce on my pancakes, I have to have whip cream.  I guess I am kind of all or nothing.  Otherwise, these are amazing with hot maple syrup (also, butter pecan is amazing!)  When I do put fruit on pancakes (almost always strawberries), I just cook them down with a little sugar (depending on how sweet they are).  Then, I like to take them off the heat for about 10-20 minutes before eating.  And fresh whip cream, sweetened with a little powdered sugar.  Amazing.  I mean, let's be real, this is dessert.  But that is fine.  Scot likes to say that some desserts taste like this, like strawberry shortcake.  It makes him feel better than saying these pancakes are like dessert.

If you have never had country griddle cakes, you have to try them!  They are so delicious.  They taste kind of like corn bread.  I love the texture.  They get their flavor from Cream of Wheat instant cereal.  There are lots of recipes that use cornmeal.  But I specifically remember during my training at IHOP, they told us to tell customers, who asked what country griddle cakes were, that they were pancakes with Cream of Wheat in the batter.  I don't know who even eats Cream of Wheat as a hot breakfast cereal.  But, these are a great change from regular pancakes.  And no harder.  And so good.  Big mistake IHOP.  Big.  

Country Griddle Cakes
by IHOP (maybe) and LOTS of sites without references

11/4 cups all-purpose flour
11/2 cups buttermilk
⅓ cup instant Cream of Wheat (dry)
1 egg
⅓ cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt

Preheat a griddle over medium heat. Butter griddle.

Combine all ingredients in a large bowl with a mixer set on high speed. Mix until smooth.

Pour the batter by ⅓-cup portions into the hot pan and cook pancakes for 1-2 minutes per side or until brown.

(Servings: 4, Prep time: 15 min., Cook time: 20 min., Difficulty: Easy)

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