I’ve always liked pancakes, but growing up, I generally preferred waffles or French toast.
Don’t get me wrong, I never complained when we had pancakes for breakfast, but they were fluffy pancakes and fluffy pancakes weren’t my favorite since they always seem to need so much syrup. For me, a good pancake needs almost nothing.
Of course, if we went out for breakfast, well then, it was a different story. The pancake house we used to go to had thinner, moister pancakes that were great with syrup but completely delicious without. Those were my favorite childhood pancakes.
When I was single, I pretty much ate cold cereal for breakfast every morning, so I didn’t delve much into pancake recipes until I had someone to cook for besides myself. Then one day, I was out to breakfast down at the shore at a tiny little roadside diner and I had the best pancakes!
I had to ask the waitress what was in them! She leaned closer and said to me in a whisper, “It’s Cream of Wheat, but don’t tell anyone I told you!” So I did a recipe search and sure enough it was a “thing.” Who knew? Anyway, that discovery happened a long time ago. I figure the statute of limitations on secrecy is up and I’m here to share with you the recipe for Cream of Wheat Griddlecakes!
I love this recipe and it’s one of my daughter’s favorites. They are every bit as delicious as the ones from the pancake house of my childhood. They are so tender and moist with a heartiness that’s very satisfying. The Cream of Wheat lends an interesting texture to the pancakes. They almost have a very subtle cornbread texture yet without all of the graininess that sometimes comes with cornmeal.
And for those of you who love to drown your pancakes in syrup, these will soak up all of that sugary sweetness beautifully, yet are perfectly yummy with just a little syrup or nothing at all.
That was then. This is now. “Now” it’s extremely rare that we eat cold cereal for breakfast, and if we do, my son will complain that he wants “real food.” And since “then,” I’ve made dozens of different kinds of pancakes that I truly love…healthy ones, decadent ones and I have even grown to love fluffy ones.
Cream of Wheat Griddlecakes. Just in time for the weekend!
Cream of Wheat Griddlecakes
- 1 ¼ cups all purpose flour
- 1/3 cup instant or quick cooking Cream of Wheat dry
- 2 Tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ¼ cup vegetable oil
- 1 ½ cups buttermilk
- Preheat griddle or non stick frying pan on medium heat. I heat my griddle to 340 degrees F.
- Whisk flour, Cream of Wheat, sugar, baking powder, baking soda and salt in a medium bowl.
- In a separate medium bowl, whisk together the egg, vegetable oil and buttermilk.
- Whisk the egg mixture into the flour mixture until thoroughly combined.
- Spray griddle or frying pan with cooking spray. Pour ¼ cups of batter onto the griddle and cook for 1-2 minutes on each side waiting for the first side to bubble up and get lightly golden before flipping to the other side.
*Store leftovers covered in the refrigerator for up to 3 days.
*For longer storage, place wax paper between each pancake and place stacks into freezer ziplock bags.
*Freeze for up to 3 months.
*They reheat beautifully in the microwave.
Recipe adapted from Todd Wilbur, Top Secret Recipes