Place first six ingredients in a medium-size bowl. In a small bowl mix cream of wheat with the buttermilk to get any lumps out of the cream of wheat. When this is done add egg, cream of wheat, and buttermilk mixture to dry ingredients. Beat with a spoon all until smooth.
The batter may be a little lumpy. Heat a grill or a frying, pan medium-low heat works well with pancakes. When the surface is hot lightly oil or use a vegetable spray. Pour the desired size for pancakes and turn when the top of the pancake has little bubbles. If you spray your pancake turner with a nonstick spray it helps prevent the uncooked part of the pancake from sticking to the turner and flipping the pancake is made much easier.
If your pan is seasoned well your pancakes should not be sticking and if the temperature is just right your pancakes should have a beautiful golden color.