Prep 10 mins
Cook 20 mins
We had these pancakes at IHOP and both loved them! I don't remember where I found this recipe, but I have been making these for a while now, and have made a few changes for our tastes.
- 295.73 ml flour
- 354.88 ml buttermilk
- 78.07 ml cream of wheat, dry, instant
- 1 egg
- 78.07 ml sugar
- 4.92 ml baking powder
- 4.92 ml baking soda
- 59.14 ml vegetable oil
- 2.46 ml salt
- 29.58 ml flax seed meal (optional)
- 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.
This recipe is all over the web - somehow gets lots of complaints and still lots of stars...what gives?
As for me, I made it and, while the taste is good, these were really runny, flat pancakes. As I tend to like the creamier, less fluffy pancakes in general, my 3 star rating indicates that these pancakes really underperformed.
Kraft has a recipe on their site for COW pancakes calling for much less liquid and, while it also uses pancake mix in the batter, which I don't currently have, I'm going to do some experimenting and see if I can't come up with my own COW pancake that isn't so flat!
These pancakes have a great taste. It's a great way to use cream of wheat. Thanks kittycatmom :) Made for PAC Spring 2012
I made these pancakes for breakfast this morning and loved them. Didnt have buttermilk so I used Substitute for Buttermilk by KC_Cooker. Cream of Wheat is one of my favorite cereals and enjoyed adding it to the batter. A light nutty flavored pancake with the flax seed added. Added a pat of butter and some maple syrup, yummy!! Made and reviewed for KK's Recipe Tag Game.