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IHOP-Style Cream of Wheat Pancakes



  • 3 1/2 cups plain non fat yogurt
  • 4 tablespoons honey
  • 1 pound 11 ounces pancake mix (complete)
  • 1 pound 2 ounces Cream of Wheat cereal, uncooked
  • 2 teaspoons baking powder
  • 5 1/2 cups skim milk
  • 8 eggs, beaten
  • 1 cup vegetable oil


  1. Mix yogurt and honey until smooth, cover and reserve in refrigerator.
  2. Combine pancake mix, cereal, and baking powder, reserve.
  3. In a large bowl, combine milk, eggs, and vegetable oil; stir in dry ingredients, for each serving ladle 3 scant 2 ounce portions of batter onto a medium-hot lightly greased griddle. Cook until pancake tops begin to bubble Flip. Cook until golden brown.
  4. Serve with 2 ounces yogurt and honey. Garnish with fresh fruit.

15 portions

Posted by philocrates at Recipe Goldmine on 1/1/2002, 3:55 pm.

Source: IHOP - Restaurants and Institutions magazine


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