Cream of Wheat Pancakes

Adding a few cups of Cream of Wheat to a standard pancake mix transforms thin, fluffy diner pancakes into hearty, fork-and-knife flapjacks with body. The semolina cereal absorbs liquid as it sits in the batter, swelling slightly and giving the finished pancake a subtle nuttiness and a creamy interior that contrasts the golden, crisp exterior.

These are bigger, denser pancakes that hold their structure under syrup, fruit, butter, and toppings without going soggy in five minutes. They are also more filling than typical pancakes, which is the point: one stack is enough breakfast for an adult.

A scant quarter cup of batter per pancake is the right size. Larger and the center will not cook through before the outside burns; smaller and you lose the textural contrast between crisp edge and tender middle.

Pancake Tips

• Let the batter rest five minutes before cooking. This gives the Cream of Wheat time to absorb liquid and the pancakes turn out more tender.
• Pour batter onto a medium-hot griddle. Too hot scorches the surface before the dense center sets; too cold leaves the pancake pale and rubbery.
• Wait for bubbles across the entire surface before flipping. Cream of Wheat pancakes need slightly longer than regular pancakes to set on the bottom.
• Keep cooked pancakes warm in a low oven on a wire rack while you finish the batch. Stacking on a plate steams them soft.

Variations

• Add a teaspoon of cinnamon or vanilla extract to the batter for warmer, more aromatic flavor.
• Stir in fresh blueberries or chopped strawberries before pouring for fruit-studded pancakes.
• Substitute buttermilk for the milk for tangier, taller pancakes with even more lift on the griddle.