Food Storage Recipes: Corn Cakes

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

Ingredients:

Directions:

  1. Preheat a skillet over medium heat.
  2. Spray skillet with nonstick spray
  3. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.
  4. 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.

Jodi’s Comments:

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!

  • Adrian Johnson

    This recipe is pretty much a “cornbread” recipe, (there are hundreds variations, but the basics are there)– you are just pouring it thin and treating like a pan-cake.

  • Rachel’s servant

    Jodi – how does one make buttermilk from the canned milk?

    • To make buttermilk you just mix 1 tablespoon of vinegar or lemon juice with 1 cup of milk (if you use powdered milk just reconstitute it first). Let it sit for a few minutes before using it.

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  • How much popcorn kernels and wheat berries do you use? Thanks! Sounds great, can’t wait to try!

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  • Cgentry

    Use cornmeal to make Corn-meal Mush. Can eat it warm or chill in buttered dish, slice and fry for supper or Sunday breakfast with bacon. Very,very good.

  • Cgentry

    Use cornmeal to make Corn-meal Mush. Can eat it warm or chill in buttered dish, slice and fry for supper or Sunday breakfast with bacon. Very,very good.

  • egreen14143

    This sounds great. Can't wait to try it. As far as drizzling honey over it, it is my understanding that honey should not be given to children under the age of one, because it can contain infantile botulism. Is this still true?
    Thanks for your wonderful website!

  • Anonymous

    This sounds great. Can’t wait to try it. As far as drizzling honey over it, it is my understanding that honey should not be given to children under the age of one, because it can contain infantile botulism. Is this still true?
    Thanks for your wonderful website!

    • Suz

      You are correct about the honey, but maple syrup or jam would work just as well. Even applesauce or sweetened yogurt would be very tasty.

  • egreen14143

    This sounds great. Can't wait to try it. As far as drizzling honey over it, it is my understanding that honey should not be given to children under the age of one, because it can contain infantile botulism. Is this still true?
    Thanks for your wonderful website!

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    Keep up the good work!

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