Top Secret Restaurant Recipes 2 (25 page)

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Authors: Todd Wilbur

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• MAKES 8 SERVINGS.

IHOP CINN-A-STACKS

Put away the maple syrup. Next time you whip up pancakes or French toast, try something new with this clone that makes your stacks taste like freshly baked cinnamon rolls. Spread the cinnamon sauce on each pancake or on each slice of French toast as you stack ’em up. Then drizzle the delicious cream cheese icing over the top. As for the pancakes, we’ve got some great clone recipes on pages 175 (IHOP Country Griddle Cakes) and 180 (IHOP Harvest Grain ’N Nut Pancakes). And there’s a simple clone for Denny’s Fabulous French Toast on page 148. This mouthwatering new product from America’s favorite pancake chain is a “limited time only” offering, but a fabulous home clone is yours whenever you crave it.

CINNAMON SAUCE
¼ cup butter (salted)
¾ cup dark brown sugar
3 tablespoons half-and-half
I tablespoon ground cinnamon
⅛ teaspoon salt
⅛ teaspoon ground cloves
I tablespoon all-purpose flour

CREAM CHEESE ICING
4 ounces cream cheese, softened
I ¼ cups powdered sugar
1 teaspoon lemon juice
¼ teaspoon vanilla extract

GARNISH
whipped cream

1. Melt butter in a small saucepan over medium heat. Add brown sugar, 2 tablespoons half-and-half, cinnamon, salt and cloves and cook while stirring constantly until mixture comes to a simmer. Immediately remove sauce from the heat, add remaining tablespoon of half-and-half and stir in the flour.

2. Combine ingredients for cream cheese icing in a medium bowl. Beat on low speed with an electric mixer until smooth. Spoon icing into a squirt bottle.

3. To assemble your dish, spread about a tablespoon of cinnamon sauce on top of each pancake, or on each slice of French toast as you stack them. A typical serving at the restaurant is two pancakes or two slices of French toast. Drizzle cream cheese icing over the top, and finish off your stack with a dollop of whipped cream.

• MAKES ENOUGH FOR AT LEAST 4 SERVINGS.

IHOP COUNTRY GRIDDLE CAKES

MENU DESCRIPTION:
“Delicious blend of buttermilk and real Cream of Wheat.”

This nationwide chain, which is known for its big bargain breakfasts, serves an impressive number of non-breakfast items as well. In 1997, IHOP dished out over 6 million pounds of french fries and over half a million gallons of soft drinks. But it’s the Country Griddle Cakes on the breakfast menu that inspired this Top Secret Recipe. The unique flavor and texture of this clone comes from the Cream of Wheat in the batter. Now you can have your pancakes, and eat your cereal too.

nonstick spray
1 ¼ cups all-purpose flour
1 ½ cups buttermilk
cup instant
Cream of Wheat (dry)
1 egg
cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ cup vegetable oil
½ teaspoon salt

1. Preheat a skillet over medium heat. Apply nonstick spray.

2. Combine all ingredients in a large bowl with a mixer set on medium speed. Mix until smooth, but don’t over mix.

3. Pour the batter by ⅓-cup portions into the hot pan and cook pancakes for 1 to 3 minutes per side or until brown. Repeat with remaining batter

• MAKES 8 TO 10 PANCAKES.

IHOP COUNTRY OMELETTE

Sure, IHOP is famous for pancakes, but the joint makes a pretty killer omelette when put to the task. What makes this three-egg creation so cool is the top secret folding method. For all of IHOP’s omelettes, the beaten eggs are mixed with the appropriate chunky ingredients, and the whole thing is poured out thin on a giant griddle. When the eggs have firmed up, two sides are folded over, the filling is positioned, and the omelette is rolled over once, twice, three times so it ends up looking like a burrito, sort of. Now we can execute the same egg origami at home with a 12-inch electric skillet, or a 12-inch stovetop griddle pan. You can find easy-to-cook hash brown potatoes in bags in the freezer section.

3
eggs
⅛ teaspoon salt
2 tablespoons diced cooked ham
2 tablespoons diced white onion
½ tablespoon butter
3 tablespoons cooked shredded
hash brown potatoes
¼ cup shredded Cheddar cheese

GARNISH
2 tablespoons sour cream

1. Heat a 12-inch electric skillet to 275 degrees (or heat a 12-inch griddle pan over medium low heat). Preheat oven to 300 degrees.

2. Add salt to eggs and beat for about 30 seconds. Stir in diced cooked ham and white onion.

3. Melt ½ tablespoon of butter in hot griddle or pan. When butter melts pour eggs into the pan and swirl the pan around to coat the bottom evenly. Use a spatula to evenly distribute ham and onion.

4. Cook eggs for 4 to 6 minutes or until top of omelette is mostly firm. Fold over 1-inch of top and bottom of the omelette. Sprinkle 2 tablespoons shredded cheddar cheese down omelette at about one-third of the way from the left side of the omelette. Arrange about 3 tablespoons of cooked hash brown potatoes on top of the cheese. Starting at the left end, use a spatula to roll the eggs over the filling ingredients. Continue rolling the omelette two more times. Use a spatula to lift the omelette onto an oven safe plate. Sprinkle 2 tablespoons of shredded Cheddar over the top of the omelette and place the plate in the 300 degree oven for I to 2 minutes or until the cheese has melted. If you’re making more than one omelette, set your oven to 200 degrees to keep ready-to-eat omelettes on hold.