IHOP PANCAKE RECIPE
Steps:
- In a large bowl, combine the buttermilk, vegetable oil, and vanilla extract.
- Add the solid ingredients (sugar, baking powder, flour, baking soda, salt) into the mix. Whisk the batter gently. Don't get rid of the lumps!
- In another bowl, combine the lemon juice and egg. Then add it to the batter. Refrigerate the batter for 30 minutes to an hour.
- Heat a large skillet over medium heat and smear with butter. Pour 1/3 cup of batter into the skillet.
- Let it cook for two minutes or until you see bubbles forming on the surface. Flip the pancake over with a spatula. Let the other side cook for 1 to 2 minutes.
- Repeat steps 6-10 until you cook all the batter.
- Drizzle with maple syrup and choose your favorite toppings.
- Enjoy!
Nutrition Facts : Calories 194 cal
IHOP PANCAKES (BEST PANCAKE RECIPE EVER!)
I got this recipe from the "Top Secret Recipes" cook book, by Todd Wilbur. My stepson who normally hates home made pancakes loves these! I ALWAYS double this recipe. You can freeze left over pancakes (if there are any), or save the batter in the fridge for up to 3 days. Then make fresh pancakes again. I have made home made pancakes for years. This is the very best pancake recipe I've ever made! My family loves these pancakes. It is a popular request.
Provided by Roberts44
Categories Breakfast
Time 14m
Yield 8-10 Pancakes
Number Of Ingredients 8
Steps:
- Preheat a skillet over med heat. Use a pan with a nonstick surface or apply a little nonstick spray.
- In a blender, or with mixer, combine all of the remaining ingredients until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5 inch circles.
- When the edges appear to harden, flip the pancakes. They should be light brown.
- Cook on the other side for same amount of time, until light golden brown.
Nutrition Facts : Calories 176.9, Fat 8, SaturatedFat 1.4, Cholesterol 25.1, Sodium 438.9, Carbohydrate 21.9, Fiber 0.5, Sugar 7, Protein 4.3
CRISPY POTATO PANCAKES
Need a tasty side for any meal of the day? These are the route to go. I tried this recipe in my culinary class and they were amazing! Everyone raved about their excellent texture and flavor!
Provided by maf13456
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix potatoes, onions, eggs, flour, baking powder, and lemon juice in a large bowl; season with nutmeg, salt, and black pepper. Shape potato mixture into 12 evenly sized patties.
- Heat vegetable oil in a large skillet over medium heat. Pan-fry potato patties in batches until tender and browned on both sides, 7 to 10 minutes. Transfer browned patties to a paper towel-lined baking sheet. Repeat with remaining patties.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 34.6 g, Cholesterol 93 mg, Fat 11.9 g, Fiber 4.1 g, Protein 7.2 g, SaturatedFat 2.3 g, Sodium 213.5 mg, Sugar 3 g
CRISPY POTATO PANCAKES
Here's a potato pancake recipe that doesn't take much time to make and is just right for two people. Weekends become our time to relax and enjoy life, and these potato pancakes are one of our favorite treats. -Nancy Salinas, Grand Rapids, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Finely grate potatoes; drain any liquid. Place potatoes in a large bowl. Add egg, onion, flour, salt, pepper and garlic powder; mix well. , In a large skillet, heat 1/8 in. of oil over medium heat. Drop batter by 1/4 cupfuls; press lightly to flatten. Fry until golden brown on both sides. Serve immediately.
Nutrition Facts : Calories 187 calories, Fat 3g fat (1g saturated fat), Cholesterol 106mg cholesterol, Sodium 627mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.
CRISPY POTATO PANCAKES
From Woman's World Magazine 12/7/04. These potato pancakes are scrumptious with a dollop of creamy horseradish topping.
Provided by JackieOhNo
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine sour cream, horseradish, capers and parsley; refrigerate until ready to serve.
- In large bowl combine next 7 ingredients. Form 1/4-cupfuls of potato mixture into 18 balls, squeezing out excess moisture. Flatten into 3-1/2-inch-wide patties.
- In skillet heat oil over medium-high heat. Add patties, in batches, patting each dry before frying. Cook, turning once, until golden, 2-3 minutes per side. Drain on paper towels.
- If made ahead, just reheat in oven at 325 degrees for 10 minutes.
Nutrition Facts : Calories 615.5, Fat 37.4, SaturatedFat 7.4, Cholesterol 84.3, Sodium 672.2, Carbohydrate 60, Fiber 4.9, Sugar 3.6, Protein 12.1
IHOP PANCAKES- COPYCAT
This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolat chip pancake for the kids
Provided by SJG3483
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat.
- Put all ingredients in a bowl and combine(mix) until smooth.
- Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.
- When the edges appear to harden, flip the pancakes (they should be light brown.).
Nutrition Facts : Calories 350.1, Fat 17.9, SaturatedFat 3.9, Cholesterol 57.2, Sodium 506.7, Carbohydrate 40.4, Fiber 0.8, Sugar 12.6, Protein 7.3
CRISPY POTATO PANCAKES
I thank Emeril Lagasse for this recipe. I like to add a bit of onion and leave my potatoes unpeeled. Great side dish instead of french fries. If you make them as written or with your own touches, they're delicious!
Provided by Sandy in Oklahoma
Categories Breakfast
Time 28m
Yield 8 pancakes, 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel the potatoes and put in cold water. Using a mandoline, grater or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer, and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
- Heat a nonstick pan with a small amount of oil in the bottom of the pan.
- When the oil is hot, take about one-eighth of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid.
- Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side.
- Transfer to a paper-lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.
Nutrition Facts : Calories 428.9, Fat 28.2, SaturatedFat 9.3, Cholesterol 144.3, Sodium 1099.2, Carbohydrate 30.6, Fiber 3.9, Sugar 1.5, Protein 13.2
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