QUARANTINE COOKING_Let's Do TheTwist

I have heard a lot of people talking about how limited or even totally unavailable flour is. This week I was rummaging through the freezer and found a package that I had not noticed before. At some point and time I bought Ralston whole wheat cereal. It is essentially the whole grain version of cream of wheat. Why I bought it is beyond me because I despise cream of wheat. I am a tactile eater and something about the "feel"of it in my mouth makes me cringe. So I have a bag of something I will never use as it is intended to be used, but there was no way I was going to just throw it out.
Saturday morning I was searching an alternate use for the stuff.  Just because it doesn't  tickle my fancy does not mean there isn't a way to use it.
When I googled it I could only find a couple of recipes specific to Ralston, so I went a different direction and tried to find alternate uses for cream of wheat.
Eureka! I found several things from cookies to muffins to savory dishes, none of which sounded good ( mainly quick enough) for breakfast, until I saw the recipe for pancakes. The cream of wheat replaces a decent amount of the flour, it had ingredients I had on hand, and I could be done from start to finish in under 15 minutes. Perfect for a Saturday mid morning breakfast. I am not a breakfast eater, but on the weekends I try to be nice and cook breakfast since TheHub loves it, and I never make it during the week.

Pancakes with a Twist

3/4 cups all purpose flour
1/2 cup cream of wheat
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 teaspoon cinnamon (optional)

1 egg
1 cup milk*
1 tablespoon oil (I used melted ghee because I had it available)

Mix all the dry ingredients together in a medium bowl. Whisk in the wet ingredients and let stand for a couple of minutes. Meanwhile heat a griddle or pan. Spray lightly with non stick spray. Cook until bubbles form then gently flip and cook until done (takes about 5 minutes total cooking time) Continue until all the batter is used. I got 8 pancakes from this recipe, or enough for 4 servings.
I served them with stevia sweetened blueberry syrup and they were surprisingly good. It really did stretch the flour because normally I would have used 1 1/4 cups of flour for 8 pancakes.

My guinea pig TheHub thought they were really good,  and this is something I will do again on a non-keto day. They did not rise quite as high as a traditional pancake, but that didn't stop us from enjoying them. They were very light tasting.

So if you are watching your flour usage or saving it whenever possible this was a very fast, easy way to stretch it.

Unfortunately we had already eaten the best ones when I remembered I had not taken a photo yet, so I had to choose between 2 wonky pancakes and 2 slightly overdone ones. I chose the ones that I cooked a little too long. Even so, they were still good. You will notice there is no butter melting or syrup dripping off of these. I had already stuck them on a cookie sheet to freeze and had to take a picture of almost frozen pancakes.

* We do not drink milk so I never have it on hand. I do keep cans of evaporated milk and mix it half and half with water. I only use it for cooking and have never had anything but very good results.