IHOP in the Supermarket

 IHOP is introducing IHOP at Home Syrups.

The new product line includes original, lite and sugar-free varieties as well as signature flavors such as Rooty Tooty Fresh ‘N Fruity Strawberry and Rooty Tooty Fresh ‘N Fruity Blueberry.

The International House of Pancakes, L.L.C. has introduced IHOP at Home, a line of frozen breakfast items. Initial launch of the new products will take place in 3,000 Wal-Mart stores nationwide and will expand to additional retail distribution in the coming months. The IHOP frozen breakfast product line includes Omelet Crispers that feature scrambled eggs, potatoes, bacon and cheese; French Toast Stuffed Pastries that include pastries filled with strawberry and cream cheese, apple and cinnamon or strawberry cream cheese filling; and the Griddle ‘n Sausage Wrap which has a breakfast sausage wrapped in a pancake.

Griddle Melt Sandwiches

IHOP is adding Griddle Melt sandwiches to its breakfast menu.

Three varieties of the made-to-order omelet sandwich are served on sourdough bread.

• Spinach, Roasted Pepper and Cheese variety includes red peppers and onions and Provolone, Parmesan and Pepper Jack cheeses. 
• Western Flavor has smoked ham and sauteed peppers and onions with American cheese. 
• Ham and Egg option contains Swiss and American cheeses.

The Griddle Melt sandwiches are available at IHOP restaurants nationwide with a suggested price of $4.99 for a half-sandwich.

These should be fairly easy to recreate at home by following the ingredient list above.

Cake Batter Pancakes

CAKE BATTER PANCAKES

Makes about 10 Pancakes

Pancakes:
1 cup Bisquick
1 cup yellow cake mix
3 tablespoons candy sprinkles
1 cup milk
1 teaspoon vanilla
2 eggs

Glaze and Garnish:
2 1/2 cups powdered sugar
3 tablespoons plus 2 teaspoons milk
1 teaspoon vanilla
additional candy sprinkles

Heat griddle or skillet over medium-high heat or electric griddle to 375 degrees; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)

Batter: In medium bowl, stir together pancake ingredients until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until pancakes are golden brown. Stack on serving plates.

Icing: In small bowl, beat powdered sugar, milk and 1/2 teaspoon vanilla with whisk until smooth.

To serve, top each serving with glaze and additional candy sprinkles.

Source:  Betty Crocker

Hot Chocolate Pancakes

HOT CHOCOLATE PANCAKES

Makes about 16 Pancakes

2 cups Bisquick
1/4 cup sugar
2 tablespoons unsweetened baking cocoa
1 cup chocolate milk
1 teaspoon vanilla
2 eggs

Toppings:
chocolate syrup, warmed
whipped cream
miniature marshmallows
chocolate candy sprinkles


In large bowl, stir all ingredients except Toppings with wire whisk until well blended. Heat nonstick griddle to 375 degrees. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush with vegetable oil if necessary or spray with cooking spray before heating.

For each pancake, pour slightly less than 1/4 cupful batter onto hot griddle. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges.

Drizzle pancakes with chocolate-flavor syrup; top with whipped cream. Sprinkle with marshmallows and chocolate candy sprinkles.

Source:  Betty Crocker

Apple Crisp Pancakes

APPLE CRISP PANCAKES

Makes about a Dozen

2 cups Bisquick mix
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup peeled diced Granny Smith apple (1/4-inch)
1 cup milk
2 eggs

Streusel Topping:
1/4 cup plus 2 tablespoons packed brown sugar
1/4 cup all-purpose flour
1/4 cup old-fashioned or quick-cooking oats
2 tablespoons plus 2 teaspoons cold butter

Toppings:
powdered sugar
real maple syrup
sweetened whipped cream

Streusel: In medium bowl, mix brown sugar, flour, oats, cinnamon and nutmeg. Cut in butter using pastry blender or fork until mixture is crumbly. Set aside.

Batter: In large bowl, stir all pancake ingredients until well blended. Heat nonstick griddle to 350 degrees. or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Brush lightly with vegetable oil or spray with cooking spray before heating to help prevent streusel from sticking to griddle.

For each pancake, pour 1/4 cupful batter onto hot griddle. Sprinkle each pancake evenly with scant 2 tablespoons Streusel mixture. Cook 2 to 3 minutes or until bubbly on top and dry around edges. Turn; cook other side until light golden brown around edges about 1 minute to 1 minute 30 seconds. Scrape off griddle between batches of pancakes if necessary.

To serve, serve pancakes Streusel side up and top as desired using any of the toppings listed.