Do you ever have a favorite meal at a restaurant that gets discontinued? I spend a summer being a waitress at IHOP and ate their corn pancakes almost every night that I worked. I seriously was a little obsessed. Well after I stopped working there, we went to eat there one time and I was so excited to get my corn cakes. Well I was soooo sad to find out that they were no longer in the menu. It was one of those cases where I wanted to yell at the server but I knew it wasn’t their fault so I just quietly moped to myself.
I made a goal to recreate the recipe and when I got one of those restaurant copycat books that had an IHOP Country Griddle Cakes recipe in it I knew I was on to something. I replaced the cream of wheat with fresh ground cornmeal and had success! So in case you’ve never had the joy of eating IHOP corn cakes, here is the recipe for you.
IHOP Corn Cakes
Serving Size: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
- 1 1/4 cups whole wheat flour (I used fresh ground whole wheat)
- 1/3 cup cornmeal (I used popcorn ground in my WonderMill)
- 1 egg (can use powdered eggs)
- 1/3 cup granulated sugar
- 1 1/2 cups buttermilk (can make with powdered milk)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 cup vegetable oil
- 1/2 tsp. salt
- Preheat a skillet over medium heat.
- Spray skillet with nonstick spray
- Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
- Pour the batter by 1/4 – 1/3 cup portions into the hot pan and cook for 1 to 3 minutes per side or until brown. Repeat with remaining batter.
These are AMAZING! I used fresh ground whole wheat for the flour, and fresh ground popcorn for the cornmeal. Have I told you how much I love my WonderMill lately? The consistency was light and fluffy and the flavor was great. They were SO delicious, especially with honey drizzled over the top. My kids ate 3 pancakes each!