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Tuesday, April 21, 2020

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.

23 comments:

  1. I made pancakes on Sunday with sour milk I have in the fridge for baking, and they were great. I have a grinder and tons of wheat if I need flour.

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    1. OH you are lucky. I have neither wheat nor a grinder.

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  2. I hand't made pancakes in ages, and then did last Sunday and what a hit. Anything slathered in butter and syrup can't be bad.

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    1. Maybe it take a stay in place order to get us to cook pancakes. It is not something normally in my wheelhouse.

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  3. When I was working, I used to make a huge batch of pancakes on the weekend, and pop them in the toaster for breakfast during the week. I had almost forgotten how, when we lived in the southwest, where we'd have to store our flour in the freezer to keep out the weevils. Your post reminded me!

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    1. I don't always store it in the freezer but every time I buy it, it lives for about 3 weeks in the freezer before it comes to live in the canister.
      Cornmeal, oatmeal, whole wheat flour and masa all live in the freezer all the time though.

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  4. Clever use of something you wouldn't use otherwise.
    Neither of us does breakfast, but we are both perfectly happy to eat 'breakfast' meals at other times of the day.

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    1. I am not a breakfast eater but TheHub loves it. so I try to accommodate him one day of the weekend.

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  5. Ooh, wish I would have seen these before I tossed my expired cream of wheat packets. Sounds like a great substitution!

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    1. It worked very well as a substitute for some of the flour

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  6. Anne, see if you might like an Indian breakfast dish called "uppuma" or "upma". I don't like cream of wheat made in the usual American way, but, I enjoy uppuma and make it quite often. I have posted how I make it, on my blog (a post from Jan. 29, 2017) but, it is a savory dish and you can make it as spicy as you like.

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    1. I looked at your recipe and I may try it one morning when I want something to eat, or maybe as a lunch!

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  7. I love cream of wheat and cream of rice. You saved throwing the Ralston away. I love pancakes so this is a great save.

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  8. Condensed milk is fine for cooking, and sometimes it is better than milk. Mama used it often for cooking and so do I.

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    1. I use it almost exclusively for cooking because we rarely have anything other than almond milk here. I did save tossing the stuff, but I still have no clue why I bought it.

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  9. Cream of wheat has never been a favorite of mine, either. Don't know why not, because its texture is a bit like grits, and I love grits. Anyway, we do have lots of flour, thank goodness, and pancakes have been on my list to make one of these days. Maybe I should add some grits to them? :-)

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    1. Hahaha. Might be more like a hoe cake than a pancake, but still ...
      I think grits have a different texture than cream of wheat, and I am a grits fan!

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  10. Yum! I love pancakes and I tend to take the ones that are perhaps cooked too long. They're my favorite. AND blueberry syrup as well. It's making me hungry just thinking about it.

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    1. Anytime I make pancakes the first two are wonky, the middle ones are fine and the last two I overcook.

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  11. I love, love, love, LOVE doing stuff like this. I love it. It's so fun. Really a great way to play in the kitchen. Which is super duper fun. PS: My hubby is a taste tester too!

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  12. I am a pretty decent mad scientist in the kitchen. Nothing is above trying!

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