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




Funnel Pancakes


1 cup pancake mix
3/4 cup milk
1 egg
oil for frying
powdered sugar

In a medium bowl combine the pancake mix, egg and milk. Heat up about 3 1/2 inches of oil to 350 degrees. Fill up a funnel with about 3/4 cup of the pancake batter and keep your finger over the spout so it doesn't come out. Drizzle the batter into the hot oil, making sure to move it around slightly, layering the batter in a circular motion, so it’s thick enough to form a pancake like shape.  When it firms up, flip it over to get the other side and cook until golden brown. Let them drain and cool a bit. Give them a dusting of powdered sugar.

Notes:  adapted from Kitchen Daily