Berry Good Cream Of Wheat Pancakes Recipes

CREAM OF WHEAT GRIDDLECAKES

Steps:

• Sift together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside. Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl. Make a well in the center of the dry ingredients, and stir in the wet ingredients. Do not overmix the batter.
• Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

CREAM OF WHEAT® PANCAKES

Steps:

• Beat egg, milk, and oil in large bowl with wire whisk until well blended. Add pancake mix and uncooked cereal; stir just until moistened.
• Ladle batter onto hot greased griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides.
• Top pancakes evenly with 1-1/2 cups cut-up fresh fruit and one 8-oz. container of your favorite flavor of low-fat yogurt mixed with 1 tbsp. honey.

OATMEAL AND WHEAT FLOUR BLUEBERRY PANCAKES

Steps:

• Preheat a lightly oiled griddle over medium heat.
• In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
• In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
• Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

BERRY GOOD CREAM OF WHEAT PANCAKES

Steps:

• In medium bowl add cream of wheat, baking powder, salt, cinnamon and brown sugar.
• In small bowl or measuring cup mix egg and almond milk together, blend well.
• Pour over dry mix, stir lightly. Set aside, heat cast iron griddle on medium to medium low heat. While that warms, start slicing your strawberries.
• Add 1 tablespoon of oil to skillet, finishing blending/stirring the pancake mix.
• Ladle 1/3 cup of mix onto skillet. Give it about 1 minute or until spatula slides easily under pancake. Flip and watch for it to rise a little before removing. When the center starts rising that means it's done.
• Layer two pancakes:.
• Spread about 1 teaspoon of butter on each cake, followed by a covering of strawberries and drizzle honey over strawberries to your liking.
• Repeat.
• Serve immediately with eggs or by themselves.

BERRY PANCAKES

Steps:

• Preheat the oven to 350 degrees F
• In a bowl, toss the berries with 2 tablespoons sugar. Set aside.
• Melt the butter in a heavy 10 - inch nonstick ovenproof skillet.
• In a large bowl combine the egg, milk, vanilla extract, flour, salt, ground cinnamon and 2 tablespoons sugar.
• Once the batter is completely smooth, pour into your skillet.
• Bake for about 25 minutes or until the pancake is slightly puffed and set.
• Remove from oven and sprinkle the pancake with the berries.
• Gently roll or fold the sides of the pancake over the berries and slide the pancake onto your serving platter.
• Dust with icing sugar and serve with softly whipped cream or pure maple syrup.

WHOLE WHEAT BLUEBERRY PANCAKES

Steps:

• Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
• Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

ALMOND BERRY PANCAKES

Steps:

• In a large bowl, combine the flours, sugar, baking powder and salt. In a small bowl, combine the egg, milk, butter and extract; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; sprinkle with berries. Turn when bubbles form on top. Cook until the second side is golden brown. Garnish with confectioners' sugar and additional berries if desired.

CREAM OF WHEAT PANCAKES

Steps:

• Spray griddle with cooking spray. In bowl, combine pancake mix and cereal.
• Mix milk, egg and vegetable oil; stir into cereal mixture.
• Pour 1/4 c batter onto griddle. Cook until top gets bubbly and then turn and cook until golden brown.

CREAM OF WHEAT® BUTTERMILK PANCAKES

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.

CREAM OF WHEAT PANCAKES

Steps:

• Heat a skillet over medium heat.
• In a large bowl, combine all ingredients until smooth. Pour the batter by 1/3 cup portions into a pan coated with cooking spray and cook pancakes until golden brown.