Cream of Wheat Griddlecakes recipe

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Ingredients

1 ¼ cups all-purpose flour
⅓ cup instant cream of wheat
⅓ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups milk
½ cup sour cream
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract

Nutrition Info

402.1 calories
carbohydrate: 50.4 g
cholesterol: 52.2 mg
fat: 18.4 g
fiber: 1.2 g
protein: 8.5 g
saturatedFat: 5.9 g
servingSize: -
sodium: 635.5 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl, set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.

  2. 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 browned on the other side.

Recipe Yield

10 pancakes

Recipe Note

My mother in law makes these yummy griddlecakes for a nice start to the weekend. Serve with warm maple syrup.

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