Restaurant Recipes: IHOP – INTERNATIONAL HOUSE OF PANCAKES has a wide variety of mouthwatering selections for breakfast, lunch and dinner. From pancakes, omelettes and egg breakfasts to burgers, chicken and steak.
A newer item on their menu is IHOP New York Cheesecake Pancakes: four fluffy buttermilk pancakes loaded with creamy, rich cheesecake pieces and crowned with cool strawberry topping, powdered sugar and whipped topping…
Their most popular is still their original Buttermilk Pancakes, winner of five culinary awards.
Among their lunch entrees is their Pot Roast Melt: Tender slow-cooked USDA Choice beef pot roast with caramelized onions in a rich beef gravy on grilled sourdough bread with melted Swiss and American cheeses.
And IHOP’s Mediterranean Lemon Chicken: two seared chicken breasts marinated with rosemary, garlic and lemon and served with seasoned red skin potatoes, steamed broccoli hollandaise and garlic bread…
If you want to prepare a delicious meal to impress, try the International House of Pancakes most popular recipes of all time.
International House of Pancakes Buttermilk Pancakes
Makes 8 to 10 pancakes.
- Nonstick Spray
- 1 1/4 cups all-purpose flour
- 1 egg
- 1 1/4 cups buttermilk
- 1/4 cup granulated sugar
- 1 heaping teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 cup cooking oil
- pinch of salt
1. Preheat a skillet over medium heat. Use a pan with a nonstick surface or apply a little nonstick spray.
2. In a blender or with a mixer, combine all of the remaining ingredients until smooth.
3. Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
4. When the edges appear to harden, flip the pancakes. They should be golden brown.
5. Cook pancakes on the other side for same amount of time, until golden brown.
International House of Pancakes Stuffed French Toast
- 1/3 cup dried cherries
- 1 tbsp. golden rum
- 8 slices challah or other egg bread
- 1 tbsp. chopped almonds
- 1 large egg
- 2 egg whites
- 1/4 cup low fat buttermilk
- 1 tsp. confectioners’ sugar
In a small bowl, combine the cherries and rum. Let the mixture soak for 10 minutes.
Place a heavy-gauge nonstick baking sheet in the oven and preheat the oven to 400 F. Lay 4 slices of the bread on a large plate.
Mix the almonds with the cherries and rum, then scatter 2 tbsp. of the mixture over each slice.
Top each with a second slice of bread.
In a small bowl, beat the egg with the egg whites and buttermilk. Pour over the stuffed toast and turn the toast over to coat evenly. Let stand 10 minutes, then press the edges down to seal.
Spray the heated baking sheet with nonstick spray. Transfer the stuffed toast to the baking sheet and bake 10 minutes, then turn the toast over and bake until well browned and bubbling, 6 to 7 minutes longer.
Dust with confections’ sugar before serving.
International House of Pancakes Banana Syrup
- 1 very ripe banana, mashed
- 1/4 cup granulated sugar
- 1/2 cup water
- 1 Tbsp dark molasses
- 1 1/2 Tbsp light corn syrup
Combine all ingredients in a saucepan.
Bring to a boil, stirring constantly.
Reduce to a simmer and continue heating and stirring until you reach desired thickness.
International House of Pancakes Belgium Waffles
- 3 eggs
- 1 cup sugar
- 4 tablespoons butter, melted
- 1/4 cup cold water
- 1 teaspoon vanilla
- 1 cup flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
In medium bowl beat eggs with mixer on high speed 2 minutes. Beat in sugar a little at a time, and then each remaining ingredient as listed, beating well after each addition.
Prepare Belgian Waffle Maker per manufacturers directions, but bake these at a slightly cooler temperature than you do basic waffles so that you have the outside brown and crispy and the insides thoroughly baked.
Dust waffles in a spoonful of powdered sugar and serve with syrup or fruit topping as desired.
Makes 10 waffles
A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation.
Photo. Katarzyna Dziemidowicz