Soft and fluffy buttermilk pancakes with the goodness of cream of wheat right in the batter.
- 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 to grease the griddle
Whisk all the dry ingredients together.
Whisk the eggs and buttermilk together in a separate bowl. Add the mixture to the dry ingredients. Add butter and sugar. Mix to combine.
Add the cooked cream of wheat and whisk well. If the batter seems too thick, add 1 tablespoon of buttermilk at a time until it reaches a consistency of pancake batter, not too thin.
Grease a hot griddle or pan with ghee. I prefer ghee so it doesn’t burn while baking pancakes. Place 1/3 cup batter on greased griddle. Cook until edges are dry, then flip and cook until golden brown.