05 September 2008

Corn Cakes, My Way


The corn cakes at IHOP left me with such a good impression that I attempted to replicate it at home. I adjusted my favorite pancake recipe, made the batter a little sweeter, and ate it with molasses (I forgot I had regular syrup, but molasses is a nice when paired with corn cakes).


The finished cakes were light, taller, and fluffier than IHOP's were, but I probably needed to add more cornmeal, more sugar, and liquid if I wanted mine to be exactly like theirs, but I'm fine with my adaption. The batter tasted really great, too!

(EoP)
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4 comments

  1. Your version of the corn cakes look MUCH better than IHOP's!! Yum.

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  2. I'm thinking the reason your cakes are taller and fluffier, are probably because you are more awesome than IHOP. You could call your store IRUN... whoops that was BAD

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  3. VeggieGirl - Thanks :)

    Adam - That's right, I'm EPIC!
    Bwaha, IRUN, lol.

    Ben - I used about a 4:1 ratio of all-purpose flour to cornmeal, though I found that I had to increase the flour more to get the proper consistency.

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  4. score one for the kitchen! :)

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Thanks for taking the time to comment. Your thoughts are appreciated! ^,^

~Christina

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