Recipe: IHOP Pancakes and Better than IHOP Blueberry Syrup (copycat recipes)

Did not find a specific recipe for blueberry pancakes but just add them to this recipe.

IHOP PANCAKES (COPYCAT RECIPE)

1 1/4 cups milk
1/4 cup vegetable oil
1/4 cup sugar
1 egg
1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda

Preheat a skillet over medium heat.

Put all ingredients in a blender and combine until smooth.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

When the edges appear to harden, flip the pancakes (they should be light brown.).

VARIATIONS:
This recipe can be modified with whole wheat flour, fruit, or however you like your IHOP pancakes. Even make a Funny Face chocolate chip for the kids.

Source: Food.com / by SJG3483, January 08, 2003

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Better than IHOP's Blueberry Syrup (copycat recipe)
Source: Laura Fuentes/Supergluemom, 2/27/13

2 cups blueberries, washed
1/2 cup sugar (I used sucanat)
1 cup plus 2 tablespoons water, divided use
1 tablespoon cornstarch

Combine 2 tablespoons water and cornstarch in a small dish and set aside.

In a medium saucepan, bring water, sugar (or sucanat) and blueberries to a boil. Stir occasionally. Reduce heat and simmer for about 10 minutes.

Add water-cornstarch mixture and blend well. The sauce will thicken, the blueberries will have busted open and it begins to smell like pie.

Store in refrigerator up to 30 days. Take out a few minutes before serving at room temperature or warm.

NOTES:
If your kids don't mind blueberry pieces, make your pancakes and serve the sauce as is. My beautiful picky eaters don't like blueberry "pieces" so I insert an immersion blender and blend well. If you do this, you will need to add about 1/4 cup additional water before blending or it will be too thick. Of course, you can adjust to the "runny" consistency of your choosing.