CREAM PANCAKES RECIPES

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CREAM OF WHEAT® PANCAKES RECIPE | ALLRECIPES



Cream of Wheat® Pancakes Recipe | Allrecipes image

This unique recipe has Cream of Wheat® and buttermilk, making the pancakes fluffy and flavorful - delicious! Our family's favorite pancakes and most widely requested recipe.

Provided by KARA12121

Categories     Breakfast and Brunch    Pancake Recipes

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 9

1?¼ cups all-purpose flour
2 cups buttermilk, or more as needed
? cup quick-cooking farina cereal (such as Cream of Wheat®)
1 egg
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil

Steps:

  • Mix flour, buttermilk, farina, egg, sugar, baking powder, baking soda, and salt together. Add a bit more buttermilk if batter seems too thick. Let sit until slightly thickened and puffed up, 5 to 10 minutes.
  • Heat a lightly oiled griddle over medium-high heat. Pour batter, 1/4 cup at a time, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 264.2 calories, CarbohydrateContent 33.8 g, CholesterolContent 34.3 mg, FatContent 10.9 g, FiberContent 0.9 g, ProteinContent 7.5 g, SaturatedFatContent 2.2 g, SodiumContent 486.2 mg, SugarContent 6.2 g

CREAM CHEESE PANCAKES RECIPE | MYRECIPES



Cream Cheese Pancakes Recipe | MyRecipes image

These cream cheese pancakes are light, fluffy, and oh so delicious.  Serve with high-quality maple syrup for breakfast or brunch.

Provided by MyRecipes

Yield Makes 12 (4-inch) pancakes

Number Of Ingredients 7

2 cups self-rising flour
2 tablespoons sugar
1 large egg
1?½ to 2 cups milk
1 (3-ounce) package cream cheese, softened
1 tablespoon butter or margarine, melted
½ teaspoon vanilla extract

Steps:

  • Combine self-rising flour and sugar in a large bowl; make a well in center of mixture.
  • Combine egg and next 4 ingredients in a small bowl, stirring well; add to dry ingredients, stirring just until moistened.
  • Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges appear cooked; turn and cook other side. Serve pancakes with warm maple syrup and, if desired, bacon.
  • NOTE: 1/4 cup egg substitute, skim milk, and light cream cheese may be used. Pancake batter will be thinner and will cook faster.

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