IHOP-Style Cream of Wheat Pancakes

15 portions

3 1/2 cups plain non fat yogurt
4 tablespoons honey
1 pound 11 ounces pancake mix (complete)
1 pound 2 ounces Cream of Wheat cereal, uncooked
2 teaspoons baking powder
5 1/2 cups skim milk
8 eggs, beaten
1 cup vegetable oil

Mix yogurt and honey until smooth, cover and reserve in refrigerator. Combine pancake mix, cereal, and baking powder, reserve.

In a large bowl, combine milk, eggs, and vegetable oil; stir in dry ingredients, for each serving ladle 3 scant 2 ounce portions of batter onto a medium-hot lightly greased griddle. Cook until pancake tops begin to bubble Flip. Cook until golden brown.

Serve with 2 ounces yogurt and honey. Garnish with fresh fruit.


Source: Recipe Gold Mine.com

IHOP Harvest Grain & Nut Pancakes

Waffle Mix:
7 3/4 cups all-purpose flour
1 1/8 cups Quaker quick oatmeal
1 1/2 cups whole wheat flour
3 1/2 cups corn meal
l cup wheat bran
3/4 cup granulated sugar
2 cups finely chopped pecans
5 3/4 tablespoons baking powder
2 1/2 teaspoons baking soda
2 1/3 tablespoons dry malt
1 3/4 teaspoons salt

Mix all ingredients together. Store in an airtight container. Dry malt is available from home-brew stores or "scratch" bagel bakeries.

Waffle/Pancake Batter:
1 3/4 cups buttermilk (use 2 plus cups for pancakes!)
2 extra-large eggs
2 cups Waffle Mix (above)
2 teaspoons vanilla extract
6 tablespoons butter
1 teaspoon water

Put buttermilk in bowl and whisk in eggs. Whisk in Harvest Grain waffle mix. Melt butter in microwave with 1 teaspoon of water and whisk into batter.

Source: Recipe Gold Mine.com