Reviewed: Mar. 2, 2011

These are the best pancakes I have ever had or made. I use regular cream of wheat instead of instant. Since I enjoy the texture and flavor, I increased the cream of wheat to 1/2 C. I have used nonfat yogurt and nonfat sour cream and have noticed that the pancakes come out a bit dry. I also bake bacon until crispy, crumble it and mix with the dry ingredients. It is very important not to over mix. Mix only 12-15 times. Leave small lumps of flour. (they will cook out). Top with warm maple syrup. MMMM good!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

lucky

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: San Antonio, Texas, USA

Reviewed: Feb. 21, 2011

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!

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Feb. 13, 2011

I used this recipe this morning and I have to say these are the best! Cook at 375 degrees; add butter, maple syrup and you are good to go. You will want to keep this one forever!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jefferychappell

Cooking Level: Expert

Home Town: Antioch, California, USA

Living In: Tucson, Arizona, USA

Reviewed: Feb. 8, 2011

Really good flavor! I will be making these again :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

foodinmybelly

Cooking Level: Intermediate

Reviewed: Feb. 7, 2011

Incredibly easy to make, completely delicious, and totally versatile. I'll swap out the sou cream for greek yogurt, change up the spices to my mood, and add any assortment or fruits/nuts/seeds. Wonderful recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Clara

Reviewed: Jan. 21, 2011

Love these. Make them all the time. We love the addition of the cream of wheat. It adds a subtle texture to the pancake. I always double the recipe, but leave the oil the same. They are great as leftovers as well.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 12, 2011

These pancakes turned out delicious!I've been trying out different pancake recipes and we all agreed that these are some of the best so far.I didn't have sour cream so I used plain yogurt instead.I'll be making these again soon.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

tullybear

Reviewed: Nov. 28, 2010

Very tasty! I substituted wheat flour, used regular cream of wheat and halved the oil. Worked great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KARENDEAHL

Reviewed: Oct. 3, 2010

Perfect Griddlecakes! Reminds me of those I had growing up. My husband said he liked them more than regular pancakes...my kids ate them down. I used "regular" cream of wheat...still turned out great!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

squishy

Cooking Level: Expert

Home Town: Colorado Springs, Colorado, USA

Living In: North Pole, Alaska, USA

Reviewed: Sep. 22, 2010

I love these and so does my family. Even my daughter who would never touch Cream of Wheat on its own. Once I even made them without sour cream and they turned out good too! Nice change from a regular pancake!

Was this review helpful? [ YES ]
2 users found this review helpful