- 1 1/4 cups all-purpose flour
- 1/3 cup instant cream of wheat
- 1/3 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/2 cup sour cream
- 1/4 cup vegetable oil
- 1 egg
- 1 teaspoon vanilla extract
- 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.
04/07/2017
recipepes.com
cream of wheat griddlecakes, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
