IHOP Wannabe's

Saturday came around and all I wanted was to eat was those harvest grain and nut pancakes from IHOP. (Can I blame these cravings on being prego? Sure why not.) Well, instead of heading out the door to IHOP we looked online to see if we could find the recipe and sure enough there were plenty of sites stating they had the replica recipe. The only ingredient we lacked was buttermilk, so Jacob quickly ran to the market. Within 30 min or so we were enjoying IHOP pancakes at home. They really were the same! No waitress to tip, it was great. Here is the recipe.

3/4 cup Quaker oats

3/4 cup whole wheat flour

2 teaspoons baking soda1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups buttermilk

1/4 cup vegetable oil

1 egg

1/4 cup granulated sugar

3 tablespoons finely chopped blanched almonds

3 tablespoons finely chopped walnuts

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 oat flour, whole wheat flour, baking soda, baking powder and saltIn a medium bowl. In another bowl combine buttermilk, oil, egg and granulated 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. Makes8 pancakes.