So this weekend we found out that the guy has a love for IHOP's Corn Cakes. You might be asking what are they, well we didn't know and we found out that he had them once and they took them off the menu so he is boycotting IHOP. Good to know. So the next morning we found my mom looking up the copy cat recipe for IHOP's corn cakes that she was going to make for breakfast...sweet. On a side-note we also found out that my mom is using the Granola Recipe that I posted and adding it to pancakes to make them heartier and healthier and my dad loves them, so he suggested we put the granola in the corn cakes. We didn't know how that would work exactly but tried it and IT WAS AWESOME. The best part wasn't only the great texture from the corn cakes, think pancake with cornbread type texture but also the cinnamon really popped from the cakes and they were pretty awesome. I've put the recipe for the corn cakes below and off to the side I've added comments on how they could be made lighter if you were so inclined. How to add the granola is simple, after you pour the cake batter into the pan sprinkle the granola on top of the surface of the cake and it will bake right in without getting too soggy. How crafty is Janet?
Copycat Recipe for IHOP's Corn Cakes
1 1/2 cups all-purpose flour OR you could use whole wheat flour
1/3 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs OR you could use egg substitute
2/3 cup granulated sugar OR you could use a sugar substitute like Stuvia
1 cup whole milk OR you could use 1% or skim milk (which is what we did)
3/4 cup buttermilk OR you could use low-fat or fat-free buttermilk (which is what we did)
1/3 cup butter, melted
butter, oil, or non-stick cooking spray (not olive oil)
1. Combine flour, cornmeal, baking powder, baking soda, and salt. Set aside.
2. In another bowl, blend eggs and sugar with electric mixer on medium speed for 30 seconds. Add milk, buttermilk, and melted butter and mix well.
3. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
4. Heat a large skillet or griddle to low-medium heat. Add butter or oil to pan or spray the hot pan with nonstick spray.
5. Spoon 1/4 cup portions of the batter onto the prepared pan -- cook for 2 to 3 minutes per side or until brown. Serve pancakes with butter and syrup.
Makes 16 to 18 pancakes.
Hint: To freeze leftover pancakes, place in small stacks (of 2 or 3) in sandwich-size zip-top bags. To reheat, take the frozen stack of pancakes out of the bag. But them on a plate and heat in the microwave for one minute on high or until hot.