Berry Good Cream Of Wheat Pancakes Recipes

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.

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.

WHOLE-WHEAT PANCAKES WITH BERRY COMPOTE

Steps:

• Make the pancakes: Preheat oven to 200 degrees. Whisk together flour, wheat germ, sugar, baking powder, baking soda, and salt in a bowl. Whisk in buttermilk, oil, and eggs. Let stand 10 minutes (if batter thickens, stir in 1 tablespoon water).
• Make the compote: Heat blueberries, lemon juice, and salt in a saucepan over medium heat until berries begin to burst, 4 to 5 minutes. Stir in sugar. Simmer, stirring often, until thick enough to coat the back of a spoon, 6 to 8 minutes. Transfer to a bowl, and stir in blackberries.
• Coat a nonstick skillet with cooking spray, and heat over medium heat. Spoon in 1 tablespoon batter for each pancake. Cook until bubbles appear. Flip, and cook until golden brown, about 2 minutes. Keep warm in oven while you cook remaining batter. Serve with compote.

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 PUDDING (FROM THE MENNONITE TREASURY OF RECIPES)

Steps:

• Beat egg whites until foamy.
• Add 2 tbsp sugar and continue beating until meringue stands in soft peaks and then set aside.
• Heat milk and salt to a full boil, slowly sprinkle in cream of wheat, stirring constantly until mixture thickens.
• Beat sugar and egg yolks and very slowly add to hot mixture.
• Continue cooking on low heat for 3 minutes longer.
• Lastly, fold hot mixture into meringue and add vanilla.
• Pour into serving dishes and cool.
• Serve with custard sauce or fruit sauce.