The IHOP family restaurant chain has been serving a wide variety of breakfast, lunch and dinner selections for nearly 50 years. Offering 14 types of pancakes as well as omelettes, breakfast specialties, burgers, sandwiches, salads, chicken and steaks, IHOP's diverse menu appeals to people of all ages. IHOP restaurants are franchised and operated by Glendale, California-based International House of Pancakes, Inc., a wholly owned subsidiary of IHOP Corp. As of September 30, 2007, the end of IHOP Corp.'s third quarter, there were 1,328 IHOP restaurants in 49 states, the U.S. Virgin Islands, Canada and Mexico. This site will provide you with restaurant news and copycat recipes for IHOP




Peanut Butter and Jelly Pancakes

Jelly Syrup
1 cup jelly(flavor of your choice)
2 teaspoons cornstarch
2 tablespoons water

1 1/2 cups milk
3/4 cup peanut butter
2 1/2 cups baking mix
2 eggs
cooking spray

To make the Jelly Syrup:  Heat the jelly in a small pan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly becomes liquid, add in the cornstarch mixture.
Simmer until the mixture reaches a syrup consistency, about 5 to 10 minutes.

To make the Pancakes: Warm milk in a small pan over low heat, then slowly whisk in the peanut butter until the mixture is completely smooth. Remove from the heat. Add the baking mix to a large bowl, then stir in the eggs and milk/peanut butter mixture. Mix until all ingredients are incorporated. Do not over-mix. Spray a large skillet with cooking spray and set to medium-high heat. Pour about 1/4 cup pancake batter in the center of the skillet and cook until golden brown, then flip and cook on the other side.Cook about 1 to 2 minutes per side.Transfer the pancakes to a serving platter and serve with the syrup.