Light Cream Of Wheat Pancakes Recipes

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.

LIGHT CREAM OF WHEAT PANCAKES

Steps:

• BEAT egg whites and milk in large bowl with wire whisk until well blended. Add baking mix and cereal; stir just until moistened. MELT 1-1/2 tsp. of the margarine on griddle. Using 1/4 cup of the batter for each pancake, cook on hot griddle until bubbles form on top. Turn to brown other side. Repeat with remaining margarine and batter

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.