Ihop Pancake Recipe Harvest Grain And Nut Food Meanderings

Steps:

• Mix milk and vinegar together and set aside.
• Grind the oats in a blender or food processor until fine. In a large bowl, combine ground oats, whole wheat flour, baking soda, baking powder, and salt.
• Beat the egg whites in a separate medium bowl until stiff peaks form.
• In another bowl, combine milk mixed with vinegar, applesauce and sugar with an electric mixer until smooth. Mix wet ingredients into dry ingredients until just combined.
• Finely chop walnuts and almonds and stir into mixture. Fold in whipped egg whites
• Lightly oil a skillet or griddle, and preheat it to medium heat. Ladle 1/2 cup of the batter onto the hot skillet. I used an 8 inch frying pan, but you could do a bunch on a griddle as well.
• Cook the pancakes for 2 to 4 minutes per side, or until brown. Flip when surface just starts to bubble. *
• * I use a very thin spatula - I find it easier to flip the pancakes with one like this.
• *If mixture starts to thicken too much add a little milk (1-2 tsps until consistency is back to how it was originally)

COPYCAT IHOP HARVEST GRAIN & NUT PANCAKES

Steps:

• Lightly oil a skillet or griddle, and preheat it to medium heat.
• Grind the oats in a blender or food processor until fine, like flour.
• Combine ground oats, whole wheat flour, baking soda, baking powder and salt in a medium bowl.
• In another bowl combine buttermilk, oil, egg and sugar with an electric mixer until smooth.
• Combine dry ingredients with wet ingredients, add nuts and mix well with mixer.
• Ladle 1/3 cup of the batter onto the hot skillet and cook the pancakes for 2 to 4 minutes per side or until brown.

OAMC IHOP HARVEST GRAIN 'N NUT PANCAKES COPYCAT

Steps:

• 1. Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour.
• 2. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl.
• 3. Chop nuts if not done yet, then mix into dry mix.
• 4. If storing, store in well-sealed container. For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs.
• 5. To prepare, lightly oil skillet or griddle and preheat to medium heat.
• 6. For batter, add water, milk, oil and eggs. Mix until well-combined. Batter will have lumps.
• 7. Ladle 1/3 cup of batter on hot skillet and cook pancakes for 1 to 3 minutes per side or until lightly brown. I flip pancakes after the edges start to firm and the center starts to bubble for the first side. I don't cook the second side as long as the first.