COPYCAT IHOP PANCAKE BATTER OMELET
A classic 3-egg omelet made fluffier and more filling with a secret ingredient: pancake batter!
Provided by Jill Nystul
Categories Breakfast
Time 15m
Number Of Ingredients 4
Steps:
- Prepare 1/2 cup of pancake batter by adding a few tablespoons of water to about 1/3 cup of "just add water" pancake mix.
- Crack the eggs into a bowl and whisk well.
- Add the batter to the eggs and stir to combine.
- Cook omelet on a preheated skillet or griddle for about 5 minutes, or until the eggs are mostly set, then sprinkle on add-ins like cheese, meat, or veggies.
- Fold 1-2" of each side of the omelet toward the center, then roll the omelet from the top toward the bottom.
Nutrition Facts : Calories 283 kcal, Carbohydrate 13 g, Protein 20 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 522 mg, Sodium 408 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
PERFECT OMELET
Provided by Alton Brown
Time 15m
Number Of Ingredients 0
Steps:
- Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be. Crack the eggs into a small bowl or large bowl-shaped coffee mug. Season with a pinch of fine salt. Beat the eggs gently with a fork.
- TIP: I prefer a fork to a whisk for omelets because I don't want to work air into the eggs: Air bubbles are insulators and can slow down cooking if you're not careful.
- Heat the pan: Heat a 10-inch nonstick saute pan over medium to high heat for 2 to 3 minutes. Add 1 teaspoon room-temperature unsalted butter. Once melted, spread the butter around the pan with a basting brush to ensure coverage.
- TIP: Heat your pan empty for a few minutes before adding the butter: Even a nonstick surface is pocked with microscopic pores that eggs can fill and grab hold of. Heat expands the metal, squeezing these openings shut.
- Add the eggs: Pour the eggs into the center of the pan and stir vigorously with a silicone spatula for 5 seconds. (Actually, it's not so much a matter of stirring with the spatula as holding the spatula relatively still and moving the pan around to stir the eggs.)
- Let them cook: As soon as curds begin to form (that's the stuff that looks like scrambled eggs), lift the pan and tilt it around until the excess liquid pours off the top of the curds and into the pan. Then use the spatula to shape the edge and make sure the omelet isn't sticking. Move the spatula around the edge of the egg mixture to help shape it into a round and loosen the edge. Then walk away. That's right-let that omelet sit unaccosted for 10 long seconds so it can develop a proper outer crust. Don't worry: Your patience will be rewarded.
- Finish the omelet: Time for the "jiggle" step: Simply shake the pan gently to make sure the omelet is indeed free of the pan. Lift up the far edge of the pan and snap it back toward you. Then use the spatula to fold over the one-third facing you.
- Change your grip on the pan handle from an overhand to an underhand and move to the plate, which you might want to lube with just a brief brushing of butter to make sure things don't bind up in transit. Slide the one-third farthest from you onto the plate and then ease the fold over. Imagine that you're making a tri-fold wallet out of eggs-because that's exactly what you're doing. And just ease the pan over. There, that wasn't so hard.
PANCAKE BATTER
Provided by Food Network
Time 10m
Yield 30 pancakes
Number Of Ingredients 8
Steps:
- Combine the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl. In another mixing bowl whisk together the buttermilk and eggs. Combine the two mixtures and whisk until smooth, some small lumps are acceptable. Then whisk in the olive oil.
- Keep refrigerated until ready for use.
OVERNIGHT PANCAKES
Our kids love waking up to these golden, fluffy pancakes. The buttermilk batter is refrigerated overnight, making them perfect busy mornings and special occasion breakfasts alike. -Lisa Sammons, Cut Bank, Montana
Provided by Taste of Home
Time 20m
Yield 30 pancakes.
Number Of Ingredients 10
Steps:
- Dissolve yeast in warm water; let stand for 5 minutes. Meanwhile, in another bowl, combine the next 5 ingredients. Whisk eggs, buttermilk and oil; stir into flour mixture just until moistened. Stir in yeast mixture. Refrigerate, covered, for 8 hours or overnight., To make pancakes, lightly grease griddle and preheat over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown., ,
Nutrition Facts : Calories 319 calories, Fat 10g fat (2g saturated fat), Cholesterol 116mg cholesterol, Sodium 862mg sodium, Carbohydrate 44g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.
PANCAKE BATTER MIX
This recipe uses ingredients we all have on hand, flour,sugar,baking powder,salt,eggs milk and oil,...THAT'S IT! Light and fluffy, the taste is out of this world!
Provided by QueenBof6
Categories Breakfast
Time 15m
Yield 8 6inch pancakes
Number Of Ingredients 7
Steps:
- Combine flour, sugar, baking powder and salt.
- In another bowl combine eggs, milk and oil, whisk.
- Stir wet ingredients into dry, just until mixed, batter will be slightly lumpy.
- You can also added spices if you would like, I have used cinnamon and it was wonderful, or try pumpkin or apple pie spice for a real treat!
- The secret to these pancakes is to preheat your pan on a medium to low setting, this allows them to cook slower and rise higher.
- Pour 1/2 cup of batter at a time and flip when bubbles appear across top of pancake.
- Cook on other side until golden brown.
- Top with favorite toppings and enjoy!
OMELETTE PANCAKES WITH TOMATO & PEPPER SAUCE
Healthy, low-calorie and gluten-free - these herby egg 'pancakes' will become your go-to favourite for a quick midweek meal
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 8
Steps:
- First make the sauce. Heat the oil in a large frying pan, and fry the pepper and garlic for 5 mins to soften them. Spoon in the cider vinegar and allow to sizzle away. Tip in the tomatoes, then measure in a third of a can of water. Cover and leave to simmer for 10-15 mins until the peppers are tender and the sauce is thick.
- Meanwhile, make the pancakes. Beat 1 egg with 1 tsp water and seasoning, then heat a small non-stick frying pan with a tiny amount of oil. Add the egg mixture and cook for 1-2 mins until set into a thin pancake. Lift onto a plate, cover with foil and repeat with the other eggs. Roll up onto warm plates, spoon over the sauce and scatter with the basil. Serve with bread or a salad on the side.
Nutrition Facts : Calories 271 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 16 grams protein, Sodium 0.6 milligram of sodium
More about "pancake batter omelet recipes"
MIX PANCAKE BATTER INTO YOUR OMELET THE IHOP WAY
From myrecipes.com
2.2/5 (5)
- Heat a nonstick skillet over medium high heat. Add eggs and cook for 3 to 4 minutes or until set. Flip and continue cooking until lightly golden brown.
HOW TO MAKE PANCAKE BATTER: 10 STEPS (WITH PICTURES)
From wikihow.com
IHOP BACON TEMPTATION OMELETTE - KETO FRIENDLY …
From copykat.com
IHOP COLORADO OMELETTE - COPYKAT RECIPES
From copykat.com
CAKELET: PANCAKE OMELET RECIPE - ANNE TRAVEL FOODIE
From annetravelfoodie.com
IHOP COUNTRY OMELETTE COPYCAT RECIPE - TOP SECRET …
From topsecretrecipes.com
COPYCAT IHOP PANCAKE BATTER OMELET - BIGOVEN.COM
From bigoven.com
Cuisine Not SetTotal Time 30 minsCategory Not SetCalories 287 per serving
OMELETTE HACK: ADD PANCAKE BATTER FOR A SUPERIOR RESULT
From lifehacker.com.au
IHOP PANCAKE BATTER OMELETTE COPYCAT RECIPE - RESTAURANT MANAGER
From rmagazine.com
EASY OKONOMIYAKI RECIPE - BBC FOOD
From bbc.co.uk
PANCAKE OMELETTE RECIPE | QUICK AND EASY BREAKFAST
From youtube.com
PANCAKE BATTER OMELET | PUNCHFORK
From punchfork.com
ADD PANCAKE BATTER TO EGGS TO MAKE A SUPERIOR OMELET
From lifehacker.com
VEGAN OMELETTE RECIPE MADE WITH CHICKPEA | FORKS OVER KNIVES
From forksoverknives.com
YOU'LL NEVER GUESS THE SECRET INGREDIENT IN IHOP'S OMELETTES
From thedailymeal.com
LEBANESE OMELETTE {AUTHENTIC EJJEH RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
IHOP'S TRICK FOR THE FLUFFIEST OMELET IS SO GENIUS AND ... - HUFFPOST
From huffpost.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love