February happens to be not only National Hot Breakfast Month, but National Pancake Month, as well. It’s a great excuse to bust out this recipe, but the truth is a little more selfish.
I just miss my friend, and the topic allowed me to spend a little more time with him this week.
Years ago, in a Facebook thread about foods we miss, I had a quick convo with the late, great Joseph Hayes and discovered that we shared a love of IHOP’s Country Griddle Pancakes, a menu item not seen since the early aughts, methinks.
They were truly delicious. And it wasn’t just the wonderful little ball of whipped butter that IHOP dots atop their stacks that made them so.
It was rich, wonderful Cream of Wheat, which helped craft a less fluffy pancake, one with a truly special, pound cake-moist, cereal-like texture — and just a hint of graininess — that for me, hit light years harder than the average breakfast specimen.
I lamented the loss and still do.
Aside from work-related pop-ins, I haven’t eaten at an IHOP since the Country Griddles went away.
And though I was about to say I might pop in for the Harvest Grain ‘n’ Nut pancakes for nostalgia, it seems these have been axed, as well.
Shocker. Orlando’s Sardine Queen likes something that most people don’t.
You can use the instant version of Cream of Wheat or the original for this recipe. The latter yields ever-so-slightly crunchier results. (Amy Drew Thompson/Orlando Sentinel)
It’s all good. It’s not like I need more pancakes, anyway. A couple weeks’ back, I test drove a few copycat recipes and this one, from AllRecipes.com, yielded the best results: large, satisfied smiles. And only a smidge of guilt.
I ate them with raspberries. I ate them with crumbled bits of the Caramel Mix Nut Cookies I bought at Mills 50’s Bakery 1908 (totally addictive, by the way; 10/10 recommend). And I ate them with pure maple syrup, but honestly, they were at their best straight out of the pan and into my face.
This stuff is the move on pancakes. Or yogurt. Or ice cream. Etc. Just a little shout out for Bakery 1908 while I’m here. (Amy Drew Thompson/Orlando Sentinel)
We “elevate” stuff all the time, but I’ve done enough stories about world-class, award-winning chefs who love garbage food (read: basically all of them) and can tell you, with zero shame, that these would be epic with basic butter, lots of it, and the cheap, artificial pancake syrup of your choice.
Best Breakfast: 2025 Orlando Sentinel Foodie Awards
Joseph Hayes was a thoughtful food writer, but he wasn’t a food snob.
And even though his own recipe for ricotta pancakes was epic (in fact, I may bust that one out next February for kicks!) he wasn’t above a plate of Country Griddle goodness.
Since you can’t get ’em at IHOP anymore, I suggest you try this at home.
Top them as audaciously as you see fit.
Find me on Facebook, TikTok, Twitter or Instagram @amydroo or on the OSFoodie Instagram account @orlando.foodie. Email: amthompson@orlandosentinel.com, For more foodie fun, join the Let’s Eat, Orlando Facebook group.
Fruit always pairs nicely with pancakes. I’m not going to lie, though. I’d have destroyed a couple of breakfast sausages with these if I had ’em. (Amy Drew Thompson/Orlando Sentinel)
Cream of Wheat Griddlecakes
Recipe courtesy allrecipes.com (allrecipes.com/recipe/141081/cream-of-wheat-griddlecakes)
Some notes: I tried this recipe as listed below and again, replacing the milk with buttermilk. I preferred the latter, but both were delicious. And although this recipe calls for the instant version of Cream of Wheat, using the regular will yield a pancake with a bit more of the very light crunch that won these beauts so many fans. Use the instant if texture isn’t your thing.
Yields 5 servings
Ingredients
1¼ cups all-purpose flour
⅓ cup instant cream of wheat
⅓ cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1¼ cups milk
½ cup sour cream
¼ cup vegetable oil
1 egg
1 teaspoon vanilla extract
Don’t flip ’em ’til you see the bubbles.
Directions
1. Sift together flour, Cream of Wheat, sugar, baking soda, baking powder and salt in a large bowl; set aside.
2. Whisk together milk, sour cream, vegetable oil, egg and vanilla in a separate bowl until well combined.
3. Make a well in the center of flour mixture and stir in milk mixture; do not overmix batter.
4. Heat a large skillet over medium heat. Pour 1/3 cupfuls of batter onto the hot skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side. Repeat with remaining batter.
