PANCAKE RECIPE WITH CREAM 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

SOUR CREAM PANCAKES RECIPE - FOOD.COM



Sour Cream Pancakes Recipe - Food.com image

Make and share this Sour Cream Pancakes recipe from Food.com.

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

Yield 14-16 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 1/2 cups milk
1 cup regular sour cream or 1 cup light sour cream
1 teaspoon vanilla
butter or margarine, for cooking pancakes
fresh blueberries (optional)
fresh raspberry (optional)

Steps:

  • Microwave 2 tbsp (30 mL) butter in a small bowl until melted.
  • In a large bowl, using a fork, stir flour with sugar, baking powder and salt. Make a well in centre.
  • In a medium bowl, whisk eggs with milk, sour cream, melted butter and vanilla.
  • Pour into flour mixture and stir just until mixed.
  • Immediately melt about 1 tsp (5 mL) butter in a large frying pan set over medium heat. (Or save time by cooking on a large griddle or simultaneously in 2 pans.) Use a 1/4-cup (50-mL) measure to pour batter into hot pan. Depending on size of pan, add 1 to 3 more pancakes. Cook until surfaces are covered with bubbles and edges are lightly browned, from 2 to 3 minute Turn and continue to cook until pancakes are golden, from 2 to 3 minute.
  • Place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes.
  • Delicious drizzled with maple syrup and scattered with fresh berries. Great with bacon or sausages.

Nutrition Facts : Calories 153.4, FatContent 6.7, SaturatedFatContent 3.8, CholesterolContent 43.1, SodiumContent 211.8, CarbohydrateContent 19.2, FiberContent 0.5, SugarContent 4.2, ProteinContent 4

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