Servings: 8 to 10 pancakes
Nonstick spray
1 1/4 cups [175 g] all-purpose flour
1 1/2 cups [375 mL] buttermilk
1/3 cup [80 mL] dry instant cream of wheat
1 egg
1/3 cup [75 g] sugar
1 teaspoon [5 mL] baking powder
1 teaspoon [5 mL] baking soda
1/4 cup [60 mL] vegetable oil
1/2 teaspoon [2.5 mL] salt
Preheat a skillet over medium heat; apply nonstick spray.
Into a large bowl, using an electric mixer, mix together flour, buttermilk, dry instant cream of wheat, egg, sugar, baking powder, baking soda, vegetable and oil on high speed, until smooth.
Pour 80 mL [1/3 cup] batter into hot skillet.
Cook pancake for 1 to 2 minutes per side, until brown.
Repeat with remaining batter
Showing posts with label ihop recipes. Show all posts
Showing posts with label ihop recipes. Show all posts
Saturday, August 15, 2009
Ihop Country Omelette
3 eggs
1/8 Teaspoon salt
2 Tablespoons diced cooked ham
2 Tablespoons diced white onion
1/2 Tablespoon butter
3 Tablespoons cooked shredded hash brown potatoes
1/4 Cup shredded cheddar cheese
Garnish
2 Tablespoons sour cream
Melt butter on hot griddle or over medium low heat). Preheat oven to 300
degrees.
Add salt to eggs and beat for about 30 seconds. Stir in diced cooked ham and white onion.
Melt butter on hot griddle or pan. Pour eggs into the pan after butter has
completely melted and swirl the pan around to coat the bottom of the pan
evenly with the egg mixture. Make sure ham and onion over the eggs are
distributed evenly.
Cook eggs for 5 to 7 minutes or until top of omelette is mostly firm. Fold
over 1-inch of top and bottom of the omelette. Sprinkle 2 tablespoons
shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times. Use a spatula to
lift the omelette onto an oven safe plate.
Sprinkle 2 tablespoons of shredded cheddar over the top of omelette is
mostly firm. Fold over 1-inch of top and bottom of the omelette. Sprinkle 2
tablespoons shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times.
Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2
tablespoons of shredded cheddar over the top of the omelette and place the
plate in the 350 degree oven for 2 to 3 minutes or until the cheese has
melted.
Just before serving, spoon 2 tablespoons of sour cream onto the middle of
the omelette.
1/8 Teaspoon salt
2 Tablespoons diced cooked ham
2 Tablespoons diced white onion
1/2 Tablespoon butter
3 Tablespoons cooked shredded hash brown potatoes
1/4 Cup shredded cheddar cheese
Garnish
2 Tablespoons sour cream
Melt butter on hot griddle or over medium low heat). Preheat oven to 300
degrees.
Add salt to eggs and beat for about 30 seconds. Stir in diced cooked ham and white onion.
Melt butter on hot griddle or pan. Pour eggs into the pan after butter has
completely melted and swirl the pan around to coat the bottom of the pan
evenly with the egg mixture. Make sure ham and onion over the eggs are
distributed evenly.
Cook eggs for 5 to 7 minutes or until top of omelette is mostly firm. Fold
over 1-inch of top and bottom of the omelette. Sprinkle 2 tablespoons
shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times. Use a spatula to
lift the omelette onto an oven safe plate.
Sprinkle 2 tablespoons of shredded cheddar over the top of omelette is
mostly firm. Fold over 1-inch of top and bottom of the omelette. Sprinkle 2
tablespoons shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Place 3 tablespoons of cooked hash brown potatoes on top of the cheese.
Starting at the left end, use a spatula to roll the eggs over the filling
ingredients. Continue rolling the omelette two more times.
Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2
tablespoons of shredded cheddar over the top of the omelette and place the
plate in the 350 degree oven for 2 to 3 minutes or until the cheese has
melted.
Just before serving, spoon 2 tablespoons of sour cream onto the middle of
the omelette.
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