Country Griddle Cakes
These pancakes are hearty and filling! You must use the instant cream of wheat packets for this recipe or you can sub that ingredient with a good quality whole wheat flour.
Equipment
- 1 electric griddle these keep a constant temp without hot spots for even baking
Ingredients
- 1-1/4 cups AP Flour
- 1/3 cup instant cream of wheat*
- 1/3 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 dash salt
- 1 large egg
- 1-1/2 cup buttermilk* if using regular milk, start with 1-1/4 since regular milk is thinner
- 1/4 cup neutral flavored oil
Instructions
- In your mixing bowl, place all the dry ingredients and give it a quick stir1-1/4 cups AP Flour, 1/3 cup instant cream of wheat*, 1/3 cup granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 dash salt
- In a separate bowl, whisk together the wet ingredients1 large egg, 1-1/2 cup buttermilk*, 1/4 cup neutral flavored oil
- Pour the wet ingredients into the dry and mix well to avoid lumps
- Preheat your griddle to medium heat (I prefer 350° for cooking pancakes) and spoon batter onto hot pan. Watch for bubbles on the top and tanned edges for the time to flip.
- Watch the sides of the flipped pancake for the moist looking batter to become dry. Remove from griddle.
- Serve warm with fresh fruits and whipped cream, butter and pancake syrup, or butter and sugar. Enjoy!
Notes
You can substitute the cream of wheat with either home-milled flour or whole wheat from the store
You can use regular milk if you don't like the buttermilk taste. Start with 1 cup and then a little at a time to make the consistency what you prefer.
Nutrition
Serving: 1 medium pancakeCalories: 161 kcalCarbohydrates: 23.7 gProtein: 3.9 gFat: 5.8 gSaturated Fat: 0.8 gCholesterol: 32 mgSodium: 149 mgFiber: 0.5 gSugar: 9.9 gCalcium: 78 mgIron: 2 mg
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