Nothing hits the spot like an omelet sometimes. Most of the time, people focus on the cooking technique, whether they're going for or just the easygoing flat-top diner style that cradles fillings of your choice. You could get in endless arguments on the internet (and people often do) about which way is the best.
Everyone's got their own way of cooking an omelet, but one diner chain goes so far as to add its own secret ingredient to its scrambled egg base. IHOP, otherwise known as the International Home of Pancakes, indicates on its menu that its omelets aren't gluten-friendly (the chain doesn't certify any of its menu items to be completely gluten-free), which is a big hint (the regular scrambled eggs are gluten-free). And the second hint? It's right in the chain's name: the word pancakes.
IHOP's secret omelet ingredient is a splash of its own pancake batter. The chain claims that this addition creates a fluffier, lighter omelet, which makes IHOP's omelets their own kind of breakfast creation. What the addition of pancake batter does to omelets If adding pancake batter to omelets seems an unusual culinary move, that's because it's not a common one.
Omelet techniques typically center their approach around the way heat is applied to the eggs while cooking, and it's not often that a flour-based ingredient is added to the egg base. The theory behind adding pancake batter to eggs is that the leavening agents in it, like baking powder and baking soda, along with the starch, give ad.
