Vegetarian

Cream of Wheat Griddle Cakes is for Breakfast.

Cream of Wheat Griddle Cakes takes 5 minutes to prepare.

Cream of Wheat Griddle Cakes takes 10 minutes to cook.

Cream of Wheat Griddle Cakes makes 8 servings.

The ingredients for Cream of Wheat Griddle Cakes are:

1 1/4 Cups All-Purpose Flour
1/3 Cup Instant Cream of Wheat
1/3 Cup White Sugar
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1 1/4 Cups Milk (we use 1%)
1/2 Cup Sour Cream
1/4 Cup Vegetable Oil
1 Egg, lightly beaten
1 tsp Vanilla Extract

Here is how you make Cream of Wheat Griddle Cakes:

Heat a griddle to 425 degrees. Spray with non stick spray. In a large bowl, mix all of the dry ingredients together. In a smaller bowl, mix Milk, Sour Cream, and Vegetable oil together. Add in egg and vanilla until blended. Combine liquid mixture with dry ingredients and blend until moistened. Don't over blend or the pancakes will come out tough. Use a 1/4 cup measuring cup to measure out mix onto griddle. Cook only until lightly browned on one side. Do not wait for the bubbles to form on top or they will be tough. They are done when both sides are lightly browned. MMMmmmServing Size: Makes 16 4" PancakesNumber of Servings: 8Recipe submitted by SparkPeople user KDWEBER1.

The nutritional information for Cream of Wheat Griddle Cakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 229.9

• Total Fat: 11.3 g
• Cholesterol: 31.7 mg
• Sodium: 416.1 mg
• Total Carbs: 27.5 g
• Dietary Fiber: 0.6 g
• Protein: 4.8 g