griddle cakes

So I dont have any pics for some reason. But those of you who enjoyed these at the restaurant can work up a visual from memory. Emily asked me for this the other day so I thought I would share it. Who doesnt need a pancake recepie. These are just my style, crisp outside...soft center...thin. Im not personally a fan of big fluffy chewy pancakes; but everyone has their preference. Make these if they are for you!

Oh, and the way we served them was with warm lingonberries (can be found at ikea instead of wasting money at a specialty market like aj's) and citrus butter which we made by mixing up soft butter, orange zest and bit of orange juice, and powdered sugar.....all of which was eyeballed so i dont have a specific recepie on that one.
Enjoy!

Serves 6

1 c. whole milk
Pinch of salt
3 T cream of wheat

Batter
1 ½ c. flour
1/3 c. sugar
1 t. baking powder
½ t. baking soda
Pinch salt
1 c. buttermilk
½ c. whole milk
2 eggs
3 Tbl. butter melted

Cook cream of wheat. Bring milk and salt just to a boil. Whisk in cream of wheat and simmer, stirring 1-2 minutes. Set aside to cool.
In large bowl, combine dry ingredients. In separate bowl combine liquid ingredients (except butter)
Stir cream of wheat into liquids and whisk all into dry ingredients.
Stream in melted butter, stir to combine.
Cook ¼ c. of batter on warm griddle brushed with clarified butter
Top with warm lingonberries and citrus butter, or just go old fashioned and use maple syrup and butter. Whatever makes you smile.