Dr Sally Walters
@charmjuicydr
Cream of Wheat Pancakes
Deliciously fluffy griddlecakes made with cream of wheat, perfect for breakfast or brunch. These cakes are easy to prepare and offer a delightful texture and flavor that everyone will love.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:thanksgiving
- Ingredients:11
- Views:5
Recipe Information
- Prep time20 min.
- Cook time10 min.
- Total time30 min.
- Servings5
Ingredients
- 1 1/4 cups
- 1/3 cup
- 1/3 cup
- 1 teaspoon
- 1 teaspoon
- 1/2 teaspoon
- 1 1/4 cups
- 1/2 cup
- 1/4 cup
- 1
- 1 teaspoon
Cooking Instructions
Follow our step-by-step guide on how to make Cream of Wheat Pancakes.
Step 1
Begin by sifting together all-purpose flour, instant cream of wheat, white sugar, baking soda, baking powder, and salt in a spacious bowl.
Step 2
Once combined, set this dry mixture aside.
Step 3
In another bowl, whisk together milk, sour cream, vegetable oil, egg, and vanilla extract until the ingredients meld into a smooth blend.
Step 4
Create a well in the center of your dry ingredients and gently pour in the milk mixture.
Step 5
Stir just until the batter comes together, taking care not to overmix for the fluffiest griddlecakes.
Step 6
Preheat a large skillet over medium heat, then pour 1/3 cup of batter onto the skillet for each griddlecake.
Step 7
Watch for bubbles to form on the surface, signaling it's time to flip with a spatula.
Step 8
Cook until the other side turns a lovely golden brown.
Step 9
Continue this delightful process with the remaining batter, adjusting the heat as needed to keep everything perfectly cooked.
Step 10
Enjoy the aroma and the anticipation as each griddlecake transforms into a breakfast masterpiece!.