Cream of Wheat Pancakes

The cream of wheat gives these pancakes the best flavor and texture. If you wish, serve with bacon strips or sausage links,and garnish with fresh fruit.3 1/2 cups plain nonfat yogurt, 1/4 cup honey, one 28- ounce box pancake mix,one 18-ounce box Cream of Wheat cereal, 2 teaspoonsbaking powder, 5 1/2 cups nonfat milk, 8 eggs, beaten, 1 cup vegetable oil,(1). Mix the yogurt and honey until smooth;cover and set aside in the refrigerator. (2). In a large bowl,combine the pancake mix, Cream of wheat, and baking powder; set aside. (3). In a seperate large bowl, combine the milk, eggs, and vegetable oil;stir into the dry ingredients and mix until the batteris smooth.(4).For each serving, ladle 3 scant 1/4-cup portions of batter onto a medium-hot lightly greased griddle. Cook until the pancake tops begin to bubble;flip the pancakes over. Cook until golden. (5). Serve each plate with 1/4 cup of the yogurt and honey mixture. Serves 12