Best Pancakes Oamc Recipes

OAMC IHOP Harvest Grain 'n Nut Pancakes Copycat image

Provided by goodandtasty

Categories Breakfast

Time 4h15m

Yield 84 cakes or 7 batches, 42 serving(s)

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 369.9, Fat 17.3, SaturatedFat 2.9, Cholesterol 69.5, Sodium 747.4, Carbohydrate 43.3, Fiber 4.4, Sugar 12.7, Protein 12.5

Pancakes (Oamc) image

Provided by Kitchencrazy in NC

Categories Breakfast

Time 15m

Yield 24 pancakes, 24 serving(s)

Number Of Ingredients 7

2 eggs
1 1/2 cups milk
4 tablespoons unsalted butter, melted
2 cups flour
2 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt

Steps:

In a mixing bowl, beat eggs until fluffy.
Add milk & melted butter.
In another mixing bowl, mix together all the dry ingredients.
Pour the dry ingredients into the egg mixture & mix well. (If needed, add milk to get a thinner consistency).
Heat griddle to high (or 400 degrees). Grease griddle with butter.
Pour a small amount of batter (about 1/4 cup- I use a measuring cup to pour pancake batter) & spread with bottom of measuring cup to a good size.
When bubbles appear on top of pancake, flip pancake & cook on other side for 2-3 minutes.
Top with pat of butter & syrup, and enjoy!
(Side note- I set my oven to warm & on a cookie sheet I will place a kitchen towel, folded in half on top. When the pancakes are done cooking, I place inside of the kitchen towel in the oven until ready to serve. Also, if you are freezing, wait until pancakes cool & then place in a freezer bag & place in freezer. When you are ready to heat up place a wet paper towel over the pancakes in the microwave & cook for 30 sec to 1 minute in the oven.).