IHOP Corn Cake Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 253.5
- Total Fat: 10.8 g
- Cholesterol: 77.5 mg
- Sodium: 260.0 mg
- Total Carbs: 33.9 g
- Dietary Fiber: 1.1 g
- Protein: 6.0 g
View full nutritional breakdown of IHOP Corn Cake Pancakes calories by ingredient
Introduction
These fluffy, moist and savory pancakes are made with just the right amount of cornmeal. These fluffy, moist and savory pancakes are made with just the right amount of cornmeal.Number of Servings: 8
Ingredients
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1 1/2 cups all-purpose flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup Agave Nectar
1 cup whole milk
3/4 cup buttermilk
1/3 cup butter, melted
nonstick cooking spray
Directions
Makes 9 2-pancake servings.
1. Preheat a large skillet or griddle to medium/low heat.
2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
3. In another medium bowl, blend eggs and sugar with an electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.
4. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
5. Spray a hot skillet or griddle with nonstick spray. Spoon 1/4 cup portions of the batter onto the griddle and cook for 2 to 3 minutes per side or until brown. Serve pancakes hot with butter and maple syrup on the side.
Makes 16 to 18 pancakes.
Tidbits: You can freeze leftover pancakes in stacks of 2 or 3 in sandwich-size zip-top bags. When you're ready to reheat, simply take the frozen stack of pancakes out of the bag, put them on a plate, and then microwave for one minute on high, or until hot.
Number of Servings: 8
Recipe submitted by SparkPeople user A4GIRLIE.
1. Preheat a large skillet or griddle to medium/low heat.
2. Combine flour, cornmeal, baking powder, baking soda, and salt in a medium bowl.
3. In another medium bowl, blend eggs and sugar with an electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.
4. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
5. Spray a hot skillet or griddle with nonstick spray. Spoon 1/4 cup portions of the batter onto the griddle and cook for 2 to 3 minutes per side or until brown. Serve pancakes hot with butter and maple syrup on the side.
Makes 16 to 18 pancakes.
Tidbits: You can freeze leftover pancakes in stacks of 2 or 3 in sandwich-size zip-top bags. When you're ready to reheat, simply take the frozen stack of pancakes out of the bag, put them on a plate, and then microwave for one minute on high, or until hot.
Number of Servings: 8
Recipe submitted by SparkPeople user A4GIRLIE.