Cream of Wheat Pancakes

Introduction

History

Cream of Wheat Pancakes have been a popular breakfast dish for many years, with roots in American and European cuisine. The addition of cream of wheat to the pancake batter adds a unique twist to the traditional pancake recipe, creating a fluffy and satisfying breakfast option.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to spray the griddle with cooking spray before cooking the pancakes to prevent sticking.

- Be sure to blend the milk, eggs, and vegetable oil thoroughly before adding it to the dry ingredients to ensure a smooth batter.

- Cook the pancakes on a hot griddle to achieve a golden brown color and fluffy texture.

Serving Suggestions

Serve Cream of Wheat Pancakes with maple syrup, fresh fruit, or whipped cream for a delicious and satisfying breakfast.

Cooking Techniques

Be sure to cook the pancakes on a hot griddle to achieve a golden brown color and fluffy texture.

Ingredient Substitutions

You can use almond milk or soy milk as a dairy-free alternative in this recipe.

Make Ahead Tips

You can prepare the pancake batter the night before and store it in the refrigerator for a quick and easy breakfast option.

Presentation Ideas

Stack the pancakes on a plate and drizzle with maple syrup for a beautiful presentation.

Pairing Recommendations

Serve Cream of Wheat Pancakes with a side of crispy bacon or sausage for a hearty breakfast.

Storage and Reheating Instructions

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a griddle before serving.

Nutrition Information

Calories per serving

Each serving of Cream of Wheat Pancakes contains approximately 300 calories.

Carbohydrates

Each serving of Cream of Wheat Pancakes contains approximately 45 grams of carbohydrates.

Fats

Each serving of Cream of Wheat Pancakes contains approximately 12 grams of fats.

Proteins

Each serving of Cream of Wheat Pancakes contains approximately 10 grams of proteins.

Vitamins and minerals

Cream of Wheat Pancakes are a good source of iron, calcium, and vitamin D.

Alergens

Cream of Wheat Pancakes contain dairy and eggs.

Summary

Cream of Wheat Pancakes are a nutritious and filling breakfast option that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Cream of Wheat Pancakes are a delicious and nutritious breakfast option that combines the classic flavors of pancakes with the creamy texture of cream of wheat. With a balance of carbohydrates, fats, proteins, and essential vitamins and minerals, these pancakes are sure to become a family favorite.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe. It was a sunny afternoon in the summer of 1965, and I was visiting my dear friend Martha at her cozy little farmhouse in the countryside. Martha was known throughout the town for her delicious home-cooked meals, and I always looked forward to our visits because I knew I would be treated to some of her mouth-watering dishes.

On this particular day, Martha had decided to make us some Cream of Wheat Pancakes for breakfast. I had never heard of such a thing before, but as soon as I took my first bite, I was hooked. The pancakes were light and fluffy, with a hint of sweetness from the Cream of Wheat. They were like nothing I had ever tasted before, and I knew I had to learn how to make them myself.

Martha saw the look of delight on my face as I savored the pancakes, and she chuckled softly. "I see you like them," she said with a twinkle in her eye. "Would you like me to teach you how to make them?"

I eagerly accepted her offer, and over the next few hours, Martha patiently guided me through the steps of making the pancakes. She showed me how to mix the Cream of Wheat with flour, baking powder, sugar, and salt to create the perfect batter. She taught me how to cook the pancakes on a hot griddle until they were golden brown and crispy on the edges. And finally, she showed me how to serve them with a dollop of butter and a drizzle of maple syrup.

As I sat down to enjoy my own batch of Cream of Wheat Pancakes, I marveled at how something so simple could be so delicious. I thanked Martha profusely for sharing her recipe with me, and she simply smiled and said, "Recipes are meant to be shared, my dear. It's the best way to keep a tradition alive."

And so, armed with Martha's recipe, I began making Cream of Wheat Pancakes for my own family. They quickly became a favorite in our household, and I soon found myself making them for friends and neighbors as well. Everyone raved about how light and fluffy the pancakes were, and I was proud to pass on Martha's recipe to anyone who asked.

Over the years, I have made a few tweaks to the original recipe, adding a touch of vanilla extract for extra flavor or swapping out the sugar for honey for a healthier alternative. But no matter how I change it, the essence of Martha's Cream of Wheat Pancakes remains the same – a simple, delicious breakfast treat that brings joy to all who taste it.

As I sit here now, in my own cozy kitchen, surrounded by the comforting aroma of pancakes cooking on the griddle, I can't help but think back to that sunny summer day at Martha's farmhouse. It was the day that I learned how to make Cream of Wheat Pancakes, a recipe that has brought me so much joy and satisfaction over the years.

And as I take a bite of a freshly cooked pancake, I am filled with gratitude for Martha, for sharing her recipe with me and for inspiring me to continue the tradition of homemade cooking. It is a tradition that I will always cherish, and one that I hope to pass on to future generations. After all, as Martha always said, recipes are meant to be shared – and what better way to share a little piece of love and joy than through a delicious plate of Cream of Wheat Pancakes.

Categories

| American Recipes | Cathy's Recipes | Cereals Recipes | Pancake Recipes |

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