Cream of Wheat Griddlecakes

These yummy and tender cream of wheat griddlecakes are made with pancake batter. They're packed with protein for a satisfying and filling breakfast.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 402 Calories

Ingredients

• 1 teaspoon baking soda
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 0.5 cup sour cream
• 0.5 teaspoon salt
• 0.25 cup vegetable oil
• 1.25 cups all-purpose flour
• 0.33333334326744 cup white sugar
• 1.25 cups milk
• 0.33333334326744 cup instant cream of wheat

Recipe Instructions

Step 1

Sift together flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set aside. Whisk together milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl until well combined. Make a well in the center of flour mixture and stir in milk mixture; do not overmix batter.

Step 2

Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side. Repeat with remaining batter.