Best 2 Cream Of Wheat Griddlecakes Recipes
Indulge in a delightful culinary journey with our diverse collection of Cream of Wheat griddlecake recipes. From classic buttermilk pancakes to hearty whole wheat and protein-packed oat flour pancakes, our selection offers something for every taste and dietary preference. Whether you're a seasoned pancake pro or just starting, our easy-to-follow recipes will guide you through the process of creating fluffy, golden-brown griddlecakes that will impress your family and friends. So gather your ingredients, preheat your griddle, and let's embark on a pancake-making adventure!
Let's cook with our recipes!
COUNTRY GRIDDLECAKES
Light & Yummy Pancakes! I loved IHOP's Country Griddlecakes, but then they took them off the menu. Decided to try to make them at home and this is what my husband and I came up with. We both love to cook and my husband is pretty good at trying to duplicate recipes from home. Hope you enjoy; I know my family does.
Provided by Amanda Smith
Categories Other Breakfast
Time 25m
Number Of Ingredients 11
Steps:
- 1. Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside.
- 2. Whisk together the milk, sour cream vegetable oil, egg, and vanilla in a seperate bowl.
- 3. Make a well in the center of the dry ingredients and stir in the wet ingredients. Do not overmix the batter.
- 4. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until broned on the other side.
WHOLE WHEAT GRIDDLE CAKES
These are great. I also add blueberries (about a handful of fresh or 1/2 cup of frozen) for an even better griddle cake! [From my local newspaper.]
Provided by MilanzMom
Categories Breakfast
Time 30m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix the flours, baking powder and salt in a bowl.
- Lightly beat the milk, egg, oil and honey together.
- Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix, a few lumps are fine.
- Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
- Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes.
- When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side.
- Keep warm in the oven.
Nutrition Facts : Calories 165.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 43, Sodium 412.3, Carbohydrate 27.5, Fiber 1.8, Sugar 7.1, Protein 5.5
Tips:
- Use whole milk or buttermilk for a richer batter.
- Don't overmix the batter, or the pancakes will be tough.
- Let the batter rest for a few minutes before cooking.
- Cook the pancakes over medium heat, and flip them only once.
- Serve the pancakes immediately with your favorite toppings.
Conclusion:
Cream of Wheat griddlecakes are a delicious and easy-to-make breakfast option. They're perfect for a lazy weekend morning or a quick weekday meal. With just a few simple ingredients, you can create a stack of fluffy, golden pancakes that the whole family will love. So next time you're looking for a new breakfast recipe, give Cream of Wheat griddlecakes a try.
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