Author Notes: Tender buttermilk pancakes with the goodness of cream of wheat right in the batter! —Erica Hom
Serves: 4
Ingredients
-
1 1/4
cups all purpose flour
-
1
teaspoon baking powder
-
1
teaspoon baking soda
-
1
teaspoon salt
-
1 1/2
cups buttermilk
-
2
large eggs
-
2
tablespoons melted butter
-
1/4
cup sugar
-
1
cup cream of wheat, cooked
-
ghee or butter for greasing the griddle
Directions
- Cook cream of wheat according to package directions
- Whisk all the dry ingredients together.
- Whisk eggs and buttermilk together in a separate bowl
- Add buttermilk mixture to the dry ingredients. Add butter and sugar. Mix to combine.
- Add cooked cream of wheat and whisk well. If batter looks too thick, add 1 tbs of buttermilk at a time till it reaches a pancake batter consistency. Not too thin.
- Grease a hot griddle or pan with ghee. I prefer ghee so that it doesn’t burn while cooking the pancakes. Spoon 1/3 cup of batter onto the greased griddle
- Cook till the edge look dry, then flip and cook till golden brown.
Photo by Erica Hom