Cream Of Wheat Buttermilk Pancakes Food

THE BEST BUTTERMILK PANCAKES

Steps:

• Whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk the eggs, buttermilk, vanilla and melted butter in a medium bowl until incorporated. Whisk the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a griddle or large nonstick skillet over medium heat; lightly brush with butter. Pour 1/2 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup.

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.

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.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
• Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
• Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
• Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

BUCKWHEAT BUTTERMILK PANCAKES

Steps:

• Whisk flour, buckwheat flour, baking soda, baking powder, and salt together in a mixing bowl. Make a well in the center and add milk, buttermilk, applesauce, egg, and oil. Gently mix until dry ingredients are incorporated but batter is still lumpy. Let sit for at least 10 minutes before cooking.
• Heat a griddle to 350 degrees F (175 degrees C). Working in batches, ladle 1/4 cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the surface, 3 to 4 minutes. Flip and cook until golden brown on the other side, about 3 minutes more. Repeat to make remaining pancakes.

WHOLE WHEAT BUTTERMILK PANCAKES (WITH WHEAT GERM)

Steps:

• Whisk together the dry ingredients in a large bowl (whole wheat flour, wheat germ, baking soda, salt, cinnamon and nutmeg) until well blended.
• In a bowl, gently mix the wet ingredients (eggs, oil and buttermilk).
• Slowly add dry to wet and mix until blended.
• Heat stove top griddle or frying pan on medium-high heat.
• Pour about 1/4 cup batter for each cake onto the griddle.
• Cook until bubbles appear, and begin to gently break, then flip pancakes.
• Cook another minute or so on the other side.
• Serve with butter and maple syrup.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Preheat oven to 200°F.
• Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 ½ minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined.
• Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 ½- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.

WHEAT GERM BUTTERMILK PANCAKES

Steps:

• Beat eggs lightly.
• Stir in oil and buttermilk.
• Add dry ingredients.
• Mix until blended.
• Cook on hot lightly oiled griddle, turning once, until cakes are browned on both sides.

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Beat egg until fluffy.
• Add remaining ingredients, mix only until smooth.
• Makes 8 (4 inch) pancakes.
• Really good and healthy!