LIGHT CREAM OF WHEAT PANCAKES
Yield 6
Number Of Ingredients 5
Steps:
- BEAT egg whites and milk in large bowl with wire whisk until well blended. Add baking mix and cereal; stir just until moistened. MELT 1-1/2 tsp. of the margarine on griddle. Using 1/4 cup of the batter for each pancake, cook on hot griddle until bubbles form on top. Turn to brown other side. Repeat with remaining margarine and batter
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Cheryl Reilly
[email protected]I love these pancakes! They're so easy to make, and they're always a crowd-pleaser.
Nhlonipho Silo
[email protected]These pancakes are a great way to start the day. They're light and fluffy, and they're packed with flavor.
gina birdine
[email protected]I've made these pancakes several times now, and they're always a hit with my family. They're so easy to make, and they're always delicious.
Gabby Jeter
[email protected]These pancakes are a bit denser than traditional pancakes, but I actually prefer the texture. They're also very filling, so they're a great option for a hearty breakfast.
Sultan Khan
[email protected]I'm not a huge fan of cream of wheat, but I actually really liked these pancakes. They're light and fluffy, and the cream of wheat gives them a slightly sweet flavor.
Razia Tabassum
[email protected]These pancakes are a great way to use up leftover cream of wheat. They're also a healthier alternative to traditional pancakes, since they're made with whole wheat flour.
Anthony Fonseca
[email protected]I've never used cream of wheat in pancakes before, but I'm so glad I tried this recipe. The pancakes are delicious and have a unique texture that I really enjoy.
Judith Awate
[email protected]These pancakes are so light and fluffy! I love the hint of sweetness from the cream of wheat.