Author Notes
Tender buttermilk pancakes with the goodness of cream of wheat right in the batter! —Erica Hom
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Ingredients
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1 1/4 cups
all purpose flour
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1 teaspoon
baking powder
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1 teaspoon
baking soda
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1 teaspoon
salt
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1 1/2 cups
buttermilk
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2
large eggs
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2 tablespoons
melted butter
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1/4 cup
sugar
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1 cup
cream of wheat, cooked
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ghee or butter for greasing the griddle
Directions
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Cook cream of wheat according to package directions
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Whisk all the dry ingredients together.
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Whisk eggs and buttermilk together in a separate bowl
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Add buttermilk mixture to the dry ingredients. Add butter and sugar. Mix to combine.
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Add cooked cream of wheat and whisk well. If batter looks too thick, add 1 tbs of buttermilk at a time till it reaches a pancake batter consistency. Not too thin.
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Grease a hot griddle or pan with ghee. I prefer ghee so that it doesn't burn while cooking the pancakes. Spoon 1/3 cup of batter onto the greased griddle
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Cook till the edge look dry, then flip and cook till golden brown.
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