IHOP Cream of Wheat Pancakes

IHOP Cream of Wheat Pancakes

Makes 15 portions

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

Mix yogurt and honey until smooth, cover and reserve in refrigerator. Combine pancake mix, cereal, and baking powder, reserve.

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.

Serve with 2 ounces yogurt and honey. Garnish with fresh fruit.