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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 325.8
  • Total Fat: 12.2 g
  • Cholesterol: 65.3 mg
  • Sodium: 739.0 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 3.3 g
  • Protein: 12.8 g

View full nutritional breakdown of Buttermilk Cream of Wheat Pancakes calories by ingredient
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Buttermilk Cream of Wheat Pancakes

Submitted by: KHDOESMK

Introduction

These from scratch are not hard to make, just keep fresh buttermilk on hand. Also might need to add more buttermilk to make a thinner consistency. These from scratch are not hard to make, just keep fresh buttermilk on hand. Also might need to add more buttermilk to make a thinner consistency.
Number of Servings: 3

Ingredients

    1/2 cup white flour
    1/2 cup whole wheat flour
    1 pkg of Instant Cream of Wheat
    1 1/2 t. baking powder
    1/4 t. baking soda
    1/4 salt
    1 cup + buttermilk, lowfat
    1 whole egg
    1/4 cup egg whites
    1/8 cup Mediterranean blend oil (you can use any oil)

Tips

The buttermilk is not a constant, but starting with one cup is the best way to start. Also you need to cook them all and refrigerate leftovers as the Cream of Wheat thickens on standing.


Directions

Mix dry ingredients together. In separate bowl beat together liquid ingredients, blending well. Add wet to dry and stir only to combine ingredients. Add more buttermilk to taste. Over stirring will make them tough. Heat lightly greased skillet. We use Pam. Cook pancakes until bubbles bust then flip.

Serving Size: Makes 6 4" pancakes






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