Description
Soft and fluffy buttermilk pancakes with the goodness of cream of wheat right in the batter.
Ingredients
- 1-¼ cup All-purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1-½ cup Buttermilk
- 2 Large Eggs
- 2 Tablespoons Melted Butter
- ¼ cups Sugar
- 1 cup Cream Of Wheat, Cooked
- Ghee Or Butter For Greasing The Griddle
Preparation
Whisk all the dry ingredients together.
Whisk eggs and buttermilk together in a separate bowl. Add mixture to the dry ingredients. Add butter and sugar. Mix to combine.
Add cooked cream of wheat and whisk well. If batter looks too thick, add 1 tablespoon buttermilk at a time until it reaches a pancake batter consistency, not too thin.
Grease a hot griddle or pan with ghee. I prefer ghee so that it doesn’t burn while cooking the pancakes. Spoon 1/3 cup of batter onto the greased griddle. Cook until the edges look dry, then flip and cook until golden brown.
