2/3 cup milk (the recipe called for fat free, I used 2%)
2 tsp. oil
1/2 cup Bisquick
1/2 cup Cream of Wheat
Whisk the egg, milk and oil in large bowl.
Add the Bisquick and Cream of Wheat,
stirring around until just moistened. Don’t over-mix!
Pour into preheated skillet (with a bit of canola oil) , I used the 1/4 measuring cup like the recipe stated.
Cook until bubbles form all over the tops of pancakes, flip and brown the other side.
I think they got flipped too early; no matter, they were cooked all the way through!
Delicious. Almost as good as IHOP. They tasted a bit too “grainy” so maybe next time I won’t use as much Cream of Wheat and will increase the Bisquick.