"My mother in law makes these yummy griddlecakes for a nice start to the weekend. Serve with warm maple syrup." — CSYJNAMOM
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1 1/4 cups
instant cream of wheat
1 1/4 cups
OK I have been on the search for the best pancake or cake cake as my kids call them. This is it, I was so surprised at the taste and moistness. I was very leery of making it as I have tried several from this site to no avail. We don't keep cream of wheat in the house normally as my kids wont eat it, so I made a special trip to the grocery just for it and OMG was it so worth it. I have never even thought about writing a review until now I want to get on the top of the highest point and shout it to everyone "OMG you have to try these" I followed it exactly as written, but doubled it(wanted way more then 5) well it made 8 cake cakes and I still have a whole bowl full in the fridge, this is the first time I have ever save the batter usually just toss it but I am thinking that it would be a mortal sin to toss this batter...lol... I did top it with my own syrup that I will be posting on this site Strawberry banana yummyyyyy...thank you so very much for sharing this with the world....
These are good, but not worth the trouble. Not very distinguishable from standard pancakes.
This is a very good recipe for vegetarians. Cream of Wheat is high in iron which is hard to get if you are vegetarian. The pancakes were very good, I doubled the recipe and got 14 pancakes. I did as follows: 2 1/2 cups whole wheat flour 2/3 cup cream of wheat 2 tbsps sugar 1 tsp baking soda 4 tsps baking powder 1 1/2 cups milk 3/4 cup blueberry yogurt 1/4 oil 2 eggs 2 tsps vanilla 2 cups frozen blueberries This made the batter thicker and it was sweet enough for us.
These were wonderful! I doubled the recipe, used soy milk, whole wheat flour and half the sugar. I made half the batch as is and then added a cut up banana, some raspberries and a handful of chocolate chips. They turned out so well. I will be using this recipe again.
Very, very good. Only change I made was using nonfat plain yogurt instead of sour cream. Both my kids and I really loved these. I did let the batter sit for a bit and rest before cooking. As with any pancake recipe, DON'T OVERMIX. I served this with the Absolute Best Pancake Syrup also from this site. A+!
I have never had Cream of Wheat but had a couple of sample pkts to use & no one brave enough to try them:) Found this recipe & am soooo glad I did! These are fantastic!! Thick, but not too much so, GREAT flavor(used cinnamon roll flavored Cream of Wheat so added about 1/2 tsp of cinnamon). I'll be buying Cream of Wheat regularly now just to make these-they're THAT good! Thank you so much!
Love, Love, Love these griddlecakes!! I was looking for a way to use up a big box of Malt-O-Meal (DS wanted it and then decided he didn't like it) and came across this recipe. I have made this recipe several times. I usually double it each time I make it. I've made with the sour cream and have also substituted plain yogurt and vanilla yogurt that I needed to use up. Cook on the electric griddle at 350°. These pancakes are wonderful and they freeze great for a quick breakfast. My family just microwaves for 30 seconds, flips them over and 15 seconds more. We've even toasted them in the toaster with great results. Thanks CSYJNAMOM for sharing this recipe. I've shared it a few times with friends.
I used regular Cream of Wheat since it is all I had on hand. It didn't seem to matter since they came out very good. I do agree with another reviewer, the batter is runnier than your usual pancake batter.
* Percent Daily Values are based on a 2,000 calorie diet.
Cream of Wheat Griddlecakes
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 166
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