Topped with wheat cream, these lusciously delicious, fluffy pancakes are a quick indulgence to warm up for a day ahead!


1 1/4 cups all-purpose flour

1/3 cup instant cream of wheat

1/3 cup white sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups milk

1/2 cup sour cream

1/4 cup vegetable oil

1 egg

1 teaspoon vanilla extract


Mix together the flour, cream of wheat, sugar, baking soda, baking powder, and salt in a large bowl; set bowl aside.

Whisk together the milk, sour cream, vegetable oil, egg, and vanilla in a separate bowl.

Make a well in the center of the dry ingredients, and stir in the wet ingredients.

Do not over mix the batter.

Heat a large skillet over medium heat.

Pour 1/3 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface.

Flip with a spatula, and cook until browned on the other side.