Crispy Cream Of Wheat Griddle Cakes
|Low fat milk||2 1⁄3 Cup (37.33 tbs)|
|Quick cream of wheat||1⁄2 Cup (8 tbs) (not instant)|
|Toasted bread crumbs||1⁄2 Cup (8 tbs) (fresh)|
|Unsalted butter||2 Tablespoon|
|Vegetable oil||2 Tablespoon|
Line a 6 x 3 x 2 inch individual-size loaf pan with a large piece of plastic wrap.
Combine the milk and salt in a small saucepan and bring to just below the boil over medium-high heat.
Slowly add the Cream of wheat, stirring constantly.
Continue cooking for about 2 to 3 minutes longer, stirring constantly, until the mixture has thickened.
Scrape the cereal into the loaf pan, let it cool slightly, then fold the wrap over and refrigerate until firm, at least 4 hours or overnight.
Remove the pan from the refrigerator, lift out the loaf of cream of Wheat, and peel off the plastic wrap.
With a sharp knife, carefully cut the loaf into 8 even slices.
Place the bread crumbs in a flat dish, and pat each slice of cream of Wheat with them.
In a large skillet, heat the butter and 1 tablespoon of the oil just until the butter has foamed.
Add the slices, fry for 1 1/2 minutes or until browned on the first side, turn, add the remaining tablespoon of oil, and continue cooking the second side for another 1 1/2 to 2 minutes, until well colored