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

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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