Pulp Kitchen Recipes


Cream of Wheat Griddle Cakes			443-801-7535. Or contact us via...

Recent Airings

Roasted Pumpkin Salad with Cilantro, Lime & Green Aired Nov-06 in Steve's Kitchen

Spinach Balls Aired Dec-22 in Yum Yum

Beverages
Breads
Breakfast
    Bed Head Brunch
    Blueberry Cereal
    Breakfast Casseroles
    Chilled Soaked Oats
    Coffee Cake
    Confederate Waffles
    Corn Pancakes & Pistachio Sausage
    Country Garden Hash
    Cream of Wheat Griddle Cakes
    Creamed Chipped Beef
    Egg Nog French Toast
    Granola
    Green Eggs & Ham
    Homemade Cereal
    Jug Rolls
    Low Fat Scrapple
    Muesli
    Oven Pancake
    Pistachio Sausage
    Praline Bacon
    Scotch Eggs
    Waffle Bites
Contest Rules
Desserts
Dinners
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables

Check out all our shows online at broadcast.com!

REAL AUDIO

Cream of Wheat Griddle Cakes

I got this recipe from Todd Wilbur, author of
"Top Secret Recipes", "More Top Secret
Recipes", etc. Todd has made quite a name
for himself by creating kitchen clones of
some of America's favorite brand-name
foods such as the Big Mac and Nutter Butter
cookies. You should check out his books.

These pancakes are the best. Be sure to
preheat your griddle on medium or around
325 for at least 10 minutes. I think this helps
ensure even heat and successful pancakes.

Non-stick spray
1 1/4 cups all-purpose flour
1 1/2 cups buttermilk
1/3 cup instant Cream of Wheat (dry)
1 egg
1/3 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup vegetable oil
1/2 teaspoon salt

Preheat a skillet over medium heat.
Apply nonstick spray.
Combine all ingredients in a large bowl
with a mixer set on high speed. Mix until
smooth. Pour the batter by 1/3-cup
portions into the hot pan and cook
pancakes for 1-2 minutes per side or
until brown. Repeat with remaining batter.

REVIEWS

Subj: Pancakes
From: MaryDean

Dear Steve,
My husband and I enjoy your show very much. Last week, we tried your cream of wheat pancake recipe - they were wonderful!

Comments: steve@pulpkitchen.com