Cream of Wheat Griddlecakes: A Fluffy, Delicious Breakfast Delight

Cream of Wheat, often relegated to the realm of simple, warm cereal, can be transformed into something truly special: light, fluffy, and utterly delicious griddlecakes. These aren’t your average pancakes; the Cream of Wheat adds a subtle sweetness and a tender crumb that will elevate your breakfast game. This recipe is perfect for using up leftover Cream of Wheat, or for intentionally making extra just to enjoy these delightful treats. Get ready to experience a new level of pancake perfection!

## Why Cream of Wheat Griddlecakes?

Before diving into the recipe, let’s explore why you should consider adding Cream of Wheat griddlecakes to your breakfast repertoire:

* **Unique Texture:** Cream of Wheat introduces a delicate tenderness that sets these griddlecakes apart from traditional pancakes. They’re soft, almost melt-in-your-mouth.
* **Subtle Sweetness:** The Cream of Wheat adds a natural sweetness, reducing the need for excessive sugar in the batter.
* **Excellent Way to Use Leftovers:** No more wasting that extra Cream of Wheat! This recipe provides a delicious and creative way to repurpose it.
* **Easy to Customize:** The basic recipe is a fantastic foundation that you can easily adapt with different flavors, spices, and toppings.
* **Kid-Friendly:** Even picky eaters often enjoy the mild flavor and soft texture of these griddlecakes.

## The Ultimate Cream of Wheat Griddlecakes Recipe

This recipe yields approximately 12-15 griddlecakes, depending on their size. Adjust the quantities as needed to suit your family’s needs.

**Yields:** 12-15 griddlecakes
**Prep time:** 10 minutes
**Cook time:** 20 minutes

### Ingredients:

* 1 cup cooked Cream of Wheat (prepared according to package directions, slightly cooled)
* 1 cup all-purpose flour
* 2 tablespoons granulated sugar
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 large egg, lightly beaten
* 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice or vinegar)
* 2 tablespoons melted butter, plus more for greasing the griddle
* 1 teaspoon vanilla extract

### Equipment:

* Large mixing bowl
* Whisk
* Measuring cups and spoons
* Griddle or large frying pan
* Spatula
* Ladle or measuring cup for pouring batter

### Instructions:

**1. Prepare the Cream of Wheat:**

If you don’t have leftover Cream of Wheat, prepare it according to the package directions. Allow it to cool slightly before using it in the recipe. It should be warm, not hot, to avoid cooking the egg in the batter.

**2. Combine Dry Ingredients:**

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no lumps of baking powder or baking soda.

**3. Combine Wet Ingredients:**

In a separate bowl, whisk together the slightly cooled Cream of Wheat, egg, buttermilk (or milk mixture), melted butter, and vanilla extract. Ensure the egg is well combined and the mixture is smooth.

**4. Combine Wet and Dry Ingredients:**

Pour the wet ingredients into the dry ingredients. Gently fold the ingredients together until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing will develop the gluten in the flour, resulting in tough griddlecakes.

**5. Heat the Griddle:**

Heat a lightly oiled griddle or large frying pan over medium heat. The griddle is ready when a drop of water sizzles and evaporates quickly.

**6. Cook the Griddlecakes:**

Pour 1/4 cup of batter onto the hot griddle for each griddlecake. Leave enough space between the griddlecakes so they don’t run together. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip the griddlecakes when bubbles start to form on the surface and the edges appear set.

**7. Keep Warm (Optional):**

If you’re making a large batch, you can keep the cooked griddlecakes warm in a preheated oven (200°F or 95°C) while you finish cooking the rest.

**8. Serve and Enjoy:**

Serve the Cream of Wheat griddlecakes immediately with your favorite toppings, such as butter, syrup, fresh fruit, whipped cream, or a sprinkle of powdered sugar.

## Tips for Perfect Cream of Wheat Griddlecakes

* **Don’t Overmix:** Overmixing is the enemy of fluffy griddlecakes. Mix the batter until just combined, leaving a few lumps.
* **Use Buttermilk (or a Substitute):** Buttermilk adds a tangy flavor and helps to create a more tender griddlecake. If you don’t have buttermilk, you can easily make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
* **Control the Heat:** The heat of your griddle is crucial. If it’s too hot, the griddlecakes will burn on the outside before they cook through on the inside. If it’s too low, they’ll be pale and dense. Medium heat is usually ideal.
* **Grease the Griddle Lightly:** Lightly grease the griddle before each batch of griddlecakes. You can use butter, oil, or cooking spray. Avoid using too much grease, as it can make the griddlecakes greasy.
* **Test the Batter:** Before cooking the entire batch, cook one griddlecake to test the batter’s consistency and the griddle’s heat. Adjust the batter by adding a little more milk if it’s too thick, or a little more flour if it’s too thin.
* **Use a Ladle or Measuring Cup:** Using a ladle or measuring cup ensures that each griddlecake is the same size and cooks evenly.
* **Don’t Press Down:** Avoid pressing down on the griddlecakes while they’re cooking. This will flatten them and make them tough.
* **Serve Immediately:** Griddlecakes are best served immediately while they’re still warm and fluffy.

## Variations and Customizations

One of the best things about this recipe is its versatility. Here are some ideas for variations and customizations:

* **Add Spices:** Enhance the flavor by adding 1/2 teaspoon of cinnamon, nutmeg, or cardamom to the dry ingredients.
* **Incorporate Fruits:** Fold in blueberries, raspberries, sliced bananas, or chopped strawberries into the batter.
* **Chocolate Chips:** Add 1/2 cup of chocolate chips to the batter for a decadent treat.
* **Nuts:** Stir in 1/4 cup of chopped nuts, such as pecans, walnuts, or almonds.
* **Lemon Zest:** Add the zest of one lemon to the batter for a bright, citrusy flavor.
* **Savory Griddlecakes:** Omit the sugar and vanilla extract, and add chopped herbs, such as chives or parsley, and a pinch of garlic powder for a savory version. Serve with a fried egg and your favorite savory toppings.
* **Gluten-Free:** Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or another binder to help hold the griddlecakes together.
* **Vegan:** Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes). Use plant-based milk instead of buttermilk, and plant-based butter for cooking.

## Serving Suggestions

Cream of Wheat griddlecakes are delicious on their own, but they’re even better with the right toppings. Here are some serving suggestions:

* **Classic Toppings:** Butter, maple syrup, honey, jam, or preserves.
* **Fresh Fruit:** Sliced bananas, berries, peaches, or apples.
* **Whipped Cream:** Homemade or store-bought whipped cream.
* **Powdered Sugar:** A light dusting of powdered sugar adds a touch of elegance.
* **Nutella:** A drizzle of Nutella for a chocolatey indulgence.
* **Peanut Butter:** A dollop of peanut butter for a protein-packed breakfast.
* **Compote:** Homemade fruit compote, such as blueberry, raspberry, or apple compote.
* **Lemon Curd:** Tangy lemon curd adds a bright and zesty flavor.
* **Bacon or Sausage:** Serve alongside crispy bacon or savory sausage for a complete breakfast.

## Storing Leftover Griddlecakes

If you have leftover griddlecakes, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave them for a few seconds, toast them in a toaster, or warm them in a skillet. You can also freeze griddlecakes for longer storage. Let them cool completely, then place them in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer bag or container. They can be stored in the freezer for up to 2 months. To reheat frozen griddlecakes, toast them in a toaster or warm them in a skillet.

## Cream of Wheat: A Versatile Ingredient

Cream of Wheat is a truly versatile ingredient that can be used in a variety of dishes, not just for breakfast cereal. Experiment with adding it to other recipes, such as:

* **Cookies:** Add Cream of Wheat to cookie dough for a soft and chewy texture.
* **Cakes:** Incorporate Cream of Wheat into cake batter for a moist and tender crumb.
* **Meatloaf:** Use Cream of Wheat as a binder in meatloaf instead of breadcrumbs.
* **Bread:** Add Cream of Wheat to bread dough for a slightly sweet and nutty flavor.

## Conclusion

Cream of Wheat griddlecakes are a delightful twist on traditional pancakes, offering a unique texture, subtle sweetness, and endless possibilities for customization. Whether you’re looking for a way to use up leftover Cream of Wheat or simply want to try something new for breakfast, this recipe is sure to become a family favorite. So, gather your ingredients, heat up your griddle, and get ready to enjoy a stack of fluffy, delicious Cream of Wheat griddlecakes!