Hot Cereal Pancakes Recipes
HOT CEREAL PANCAKES
A batter made with creamy wheat hot cereal gives these Healthy Living pancakes their super-hearty appeal.
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings, about 2 (4-inch) pancakes each.
Number Of Ingredients 9
Steps:
- Mix flour, cereal, sugar, baking powder, salt and cinnamon; set aside.
- Beat egg, milk and oil in medium bowl with wire whisk until well blended. Add flour mixture; beat until well blended. Let stand 5 min.
- Ladle batter onto hot nonstick griddle or skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn over to brown other sides.
Nutrition Facts : Calories 260, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
HEARTY COUNTRY HOT CAKES
A thick hearty pancake that melts in your mouth.
Provided by chelseylee
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 12m
Yield 6
Number Of Ingredients 10
Steps:
- Combine buttermilk, flour, sugar, farina, oil, egg, vanilla extract, baking powder, baking soda, and salt in a bowl. Beat using an electric mixer on low until just combined.
- Heat a lightly oiled griddle over medium-low heat. Drop batter by large spoonfuls onto the griddle and cook until middle is set, about 4 minutes. Flip and cook until golden brown on the other side, 3 to 5 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 293 calories, Carbohydrate 41.9 g, Cholesterol 33.5 mg, Fat 10.8 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 2.1 g, Sodium 540.3 mg, Sugar 14.3 g
SHEET PAN CEREAL PANCAKE
Provided by Food Network Kitchen
Time 1h15m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Put each type of cereal into a separate small bowl (for a Viv's Tips Hack, do this step in the disposable cereal cups); set aside 1 tablespoon of each type of cereal for later use. Pour 1/2 cup of the milk and 1/4 cup of the buttermilk into each bowl and stir to submerge the cereal. Soak the cereal for 30 minutes.
- Preheat the oven to 375 degrees F.
- Strain the milk from the cereal bowls separately into 4 new small bowls, pressing with a ladle to squeeze out as much milk from the cereal (discard the wet cereal). Whisk the eggs in a medium bowl until homogenous. Distribute the egg mixture among the bowls of cereal milk.
- Put the butter in a 10-by-15-inch nonstick jellyroll pan. Put the pan in the oven until the butter is mostly melted, about 2 minutes. Remove from the oven and let cool briefly. Swirl the butter around the pan to coat the bottom, then pour the remainder into a spouted container. Distribute the melted butter among the bowls of cereal milk and whisk to combine.
- Combine the flour, sugar, baking powder and salt in a medium bowl. Drop a little less than 1/2 cup of the dry mixture into each bowl of cereal milk. Stir just until combined; the batters will be lumpy.
- Envision 4 quadrants on the prepared pan. Pour each batter into a separate corner of the pan and spread with a spatula to fill each quadrant. Sprinkle the remaining tablespoon of dry cereal on top of each quadrant according to the flavor of the cereal milk. Bake until bubbles set on the surface and the pancake is firm, about 15 minutes. Let cool for 10 minutes.
- Cut into squares and serve warm with maple syrup.
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