I love cornbread cakes, and this copy-cat recipe for IHOP is fantastic! The picture came from the IHOP website, but the recipe came in my inbox when I subscribed to the free mailing list from Top Secret Recipes. The recipes are only free for a little while, so you have to snatch them up quick.
"IHOP" Corn Cake Pancakes
1 ½ cups flour
1/3 cup cornmeal
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 eggs
2/3 cup sugar
1 cup whole milk
¾ cup buttermilk
1/3 cup butter, melted
Preheat a large skillet or griddle to medium/low heat. Combine flour, cornmeal, baking powder, baking soda and salt in a medium bowl. In another bowl, blend eggs and sugar with electric mixer for 30 seconds. Add milk, buttermilk, and melted butter. Mix well. Mix the dry ingredients into the wet ingredients with your mixer until smooth. Let the batter sit for 10 minutes.
Spray skillet with non-stick spray. Spoon ¼ cup portions of the batter onto the griddle and cook for 2-3 minutes per side or until brown. Serve pancakes hot with butter and maple syrup on the side. Can freeze leftovers. Makes 16-18 cakes.
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