Fluffy Cream of Wheat Pancakes

Whisk all the dry ingredients together.

Whisk eggs and buttermilk together in a separate bowl. Add mixture to the dry ingredients. Add butter and sugar. Mix to combine.

Add cooked cream of wheat and whisk well. If batter looks too thick, add 1 tablespoon buttermilk at a time until it reaches a pancake batter consistency, not too thin.

Grease a hot griddle or pan with ghee. I prefer ghee so that it doesn’t burn while cooking the pancakes. Spoon 1/3 cup of batter onto the greased griddle. Cook until the edges look dry, then flip and cook until golden brown.