Happy Halloween Copycat IHOP Harvest Grain ‘n Nut Pancakes
Serves: 42, Yield: 84 cakes or 7 batches
5 1/4 cups oats
5 1/4 cups whole wheat flour
2 1/3 cups all-purpose flour
4 tablespoons baking soda ( 4 Tb = 1/4 c.)
2 teaspoons baking soda ( 4 Tb = 1/4 c.)
2 tablespoons baking powder
1 teaspoon baking powder
1 tablespoon salt
1/2 teaspoon salt
12 ounces dry buttermilk
1 3/4 cups granulated sugar
1 cup blanched almonds, finely chopped
1 tablespoon blanched almonds, finely chopped
1 cup walnuts, finely chopped
1 tablespoon walnuts, finely chopped
8 3/4 cups water
2 1/3 cups milk
1 3/4 cups vegetable oil
14 eggs
Prep Day: Grind the oats in blender or food processor (we use Magic bullet) until fine, like flour. Combine oat flour, whole wheat flour, all-purpose flour, baking soda, baking powder, sugar, buttermilk powder, and salt in very large bowl. Chop nuts if not done yet, then mix into dry mix. store in well-sealed container.
Serve Day: Lightly oil skillet or griddle and preheat to medium heat.
How to use your Halloween cookie cutters for pancakes. Make sure your griddle or frying pan to about 325F. Place cookie cutters on hot griddle. Do not use plastic cookie cutters! {That should have been a no-brainer, right?} Only metal against the hot surface.
For 2 1/2 cups mix, add 1 1/4 cups water, 1/3 cup milk, 1/4 cup vegetable oil, and 2 eggs to make batter. Mix until well-combined. Batter will have lumps.
Spray generously with nonstick spray, trying to get any curves and corners on the inside of the cookie cutter. Spoon batter into cookie cutter; it will spread to fill the shape.
Allow pancake to cook, with mold in place, until nice and bubbly on top. Gently remove mold using a set of tongues {the metal cookie cutters will be hot}, then flip the pancake to finish cooking.
Serve with powdered sugar, butter and syrup and some ice cold milk.
Northerly Nosh 