OAMC IHOP Harvest Grain 'n Nut Pancakes Copycat
- Ready In:
- 4hrs 15mins
- Ingredients:
- 19
- Yields:
-
84 cakes or 7 batches
- Serves:
- 42
ingredients
- 5 1⁄4 cups oats
- 5 1⁄4 cups whole wheat flour
- 2 1⁄3 cups all-purpose flour
- 4 tablespoons baking soda (4 Tb = 1/4 c.)
- 2 teaspoons baking soda (4 Tb = 1/4 c.)
- 2 tablespoons baking powder
- 1 teaspoon baking powder
- 1 tablespoon salt
- 1⁄2 teaspoon salt
- 12 ounces dry buttermilk
- 1 3⁄4 cups granulated sugar
- 1 cup blanched almond, finely chopped
- 1 tablespoon blanched almond, finely chopped
- 1 cup walnuts, finely chopped
- 1 tablespoon walnuts, finely chopped
- 8 3⁄4 cups water
- 2 1⁄3 cups milk
- 1 3⁄4 cups vegetable oil
- 14 eggs
directions
- 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.
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