Cream of wheat griddlecakes –If you’re looking for a delightful breakfast treat that will satisfy your taste buds and keep you fueled for the day, you can’t go wrong with Cream of Wheat Griddlecakes. These fluffy, golden pancakes are not only delicious but also easy to make. Whether you’re cooking for yourself or the whole family, this recipe is sure to become a favorite!
Cream of Wheat Griddlecakes
These griddlecakes combine the creamy texture of cream of wheat with the fluffy goodness of traditional pancakes. They’re perfect for serving with syrup, fresh fruit, or even a sprinkle of powdered sugar for a touch of sweetness.
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Ingredients
- 1 cup cream of wheat
- 2 cups milk
- 1 egg
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, bring the milk to a gentle boil over medium heat. Gradually whisk in the cream of wheat, stirring constantly to avoid lumps. Cook for about 2-3 minutes until it thickens, then remove from heat.
- In a separate bowl, beat the egg and add the sugar, baking powder, salt, vegetable oil, and vanilla extract. Mix until well combined.
- Slowly add the cream of wheat mixture to the egg mixture, stirring until everything is thoroughly combined and smooth.
- Preheat a griddle or nonstick skillet over medium heat. Lightly grease with cooking spray or a bit of butter.
- Pour about 1/4 cup of the batter onto the griddle for each griddlecake. Cook until bubbles form on the surface and the edges look set, approximately 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to ensure even cooking.
Serve the griddlecakes warm with your favorite toppings. Maple syrup, fresh berries, or whipped cream can elevate these delicious treats to a whole new level. Enjoy your breakfast!