Ingredients with Measurements:
- 1 cup Cream of Wheat
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups milk
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Special equipment needed:
- Griddle or non-stick skillet
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
Step-by-step instructions:
1. In a mixing bowl, combine the Cream of Wheat, flour, sugar, baking powder, and salt.
2. In another bowl, whisk together the milk, eggs, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a griddle or non-stick skillet over medium-high heat.
5. Using a 1/4 cup measuring cup, scoop the batter onto the griddle or skillet.
6. Cook until bubbles form on the surface of the pancake and the edges start to dry, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat for the griddle or skillet
Serving size:
Makes about 12 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 164
Fat: 6g
Saturated Fat: 1g
Cholesterol: 34mg
Sodium: 202mg
Carbohydrates: 23g
Fiber: 1g
Sugar: 5g
Protein: 5g
Substitutions for ingredients:
- Cream of Wheat can be substituted with cornmeal or semolina.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Sugar can be substituted with honey or maple syrup.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with melted butter or coconut oil.
- Vanilla extract can be substituted with almond extract or cinnamon.
Variations:
- Add blueberries, chocolate chips, or chopped nuts to the batter.
- Top with whipped cream, fruit, or syrup.
- Make savory pancakes by omitting the sugar and adding herbs, cheese, or bacon to the batter.
Tips and tricks:
- Do not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the cooked pancakes warm in a 200°F oven until ready to serve.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
- To freeze, place the pancakes in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag and store for up to 1 month.
Reheating instructions:
- Microwave the pancakes for 30 seconds to 1 minute until heated through.
- Heat the pancakes in a toaster or toaster oven until crispy and warm.
Presentation ideas:
- Stack the pancakes on a plate and drizzle with syrup.
- Arrange the pancakes in a circular pattern and top with fruit.
- Serve the pancakes with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Fresh fruit
- Whipped cream
- Syrup
- Powdered sugar
- Chopped nuts
Pairings:
- Bacon or sausage
- Scrambled eggs
- Fresh fruit salad
- Yogurt
Suggested side dishes:
- Hash browns
- Roasted potatoes
- Toast
- English muffins
Troubleshooting advice:
- If the pancakes are too thick, add more milk to the batter.
- If the pancakes are too thin, add more flour to the batter.
- If the pancakes are sticking to the griddle or skillet, add more oil or butter to the pan.
Food safety advice:
- Make sure to cook the pancakes until golden brown and fully cooked through.
- Store leftover pancakes in the refrigerator or freezer to prevent bacterial growth.
Food history:
- Cream of Wheat is a brand of farina, a type of milled wheat cereal.
- Pancakes have been a popular breakfast food for centuries, with variations found in many cultures around the world.
Flavor profiles:
- Sweet
- Nutty
- Creamy
Serving suggestions:
- Serve hot with your favorite toppings for a delicious breakfast or brunch.
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