IHOP's little secret.

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You might be used to putting eggs in your batter but do you like batter in your eggs?
IHOP makes a special omelet mix that includes a splash of pancake batter creating aeration, which makes the eggs light, fluffy, and tender without adding any obvious flavor. The eggs become both hefty and light at the same time. Pancake batter also gives the eggs enough body and structure to hold the contents of the omelet fillings. So, if you have any gluten allergy, I’m not sure why you would be at IHOP in the first place, but no matter what don’t get their omelets, get scrambled eggs or request your omelet comes batter-free. Honestly, trust no egg anywhere especially if it’s suspiciously fluffy. Anyway, Reddit says the real reason is because flour is Cheaper than eggs. I believe them.
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