Ingredients with Measurements:
- 1 cup Wheatena cereal
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 large 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
- Spatula
Step-by-step instructions:
1. In a mixing bowl, combine Wheatena cereal, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, eggs, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Preheat a griddle or non-stick skillet over medium heat. Grease with cooking spray or butter.
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, about 2-3 minutes.
7. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown.
8. Repeat with the remaining batter, greasing the griddle or skillet as needed.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 10-12 pancakes
Nutritional information:
- Calories per serving: 150
- Total fat: 7g
- Saturated fat: 1g
- Cholesterol: 40mg
- Sodium: 240mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 4g
- Protein: 4g
Substitutions for ingredients:
- Wheatena cereal can be substituted with any other hot cereal, such as Cream of Wheat or oatmeal.
- 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.
Variations:
- Add blueberries, chocolate chips, or chopped nuts to the batter.
- Substitute vanilla extract with almond or lemon extract.
- Top with whipped cream, fruit, or syrup.
Tips and tricks:
- Do not overmix the batter, as this can result in tough pancakes.
- Use a 1/4 cup measuring cup to ensure even-sized pancakes.
- Grease the griddle or skillet between each batch of pancakes to prevent sticking.
- Keep the cooked pancakes warm in a 200°F oven while you finish cooking the rest.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pancakes in the microwave for 30 seconds, or in a toaster oven for 5 minutes.
Presentation ideas:
- Stack pancakes on a plate and drizzle with syrup.
- Top with whipped cream and fresh fruit.
- Serve with a side of bacon or sausage.
Garnishes:
- Fresh fruit, such as strawberries or blueberries.
- Powdered sugar.
- Chopped nuts.
Pairings:
- Coffee or tea.
- Orange juice or apple juice.
Suggested side dishes:
- Bacon or sausage.
- Scrambled eggs.
- Hash browns.
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, grease it more thoroughly.
Food safety advice:
- Make sure to cook the pancakes thoroughly to prevent foodborne illness.
Food history:
- Wheatena cereal was invented in 1879 by George H. Hoyt and sold as a health food.
Flavor profiles:
- Nutty and slightly sweet.
Serving suggestions:
- Serve hot with your favorite toppings.
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