Best Cream Of Wheat Griddlecakes Recipes

Whole Wheat Griddle Cakes image

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

Country Griddlecakes image

Provided by Amanda Smith

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.