1 1/4 cups of all-purpose flour
1 1/2 cups of buttermilk
1/3 cup of instant Cream of Wheat, dry
or you can use instant Grits
1 egg
1/3 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 cup of vegetable oil or melted butter
1/2 teaspoon of salt
1 1/2 cups of buttermilk
1/3 cup of instant Cream of Wheat, dry
or you can use instant Grits
1 egg
1/3 cup of sugar
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 cup of vegetable oil or melted butter
1/2 teaspoon of salt
Preheat the griddle or skillet with cooking oil or non-stick spray over medium
heat. Combine all ingredients in a large bowl until smooth. Pour the batter in
1/3-cup portions onto the hot griddle or pan and cook for 1-2 minutes per side
or until brown. Repeat with the remaining batter. Makes 8 to 10 pancakes.
heat. Combine all ingredients in a large bowl until smooth. Pour the batter in
1/3-cup portions onto the hot griddle or pan and cook for 1-2 minutes per side
or until brown. Repeat with the remaining batter. Makes 8 to 10 pancakes.
| Hmm ... pretty close to the IHOP kind. |
| The Breakfast Anytime Chef presents ... Country Griddle Cakes at The Fatted Café |
| | Back to the Lobby | The Reception Desk | The Dinner Menu | More Breakfast Anytime! | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
