Grease a large baking sheet with butter or non stick cooking spray and set aside.

Add the milk to a large pot and bring to a boil over medium heat, whisking frequently. Add the cream of wheat and salt and cook, whisking constantly until mixture is thick and pulling away from the edges of the pot while you whisk.

Remove from the heat, add the egg and beat it into the cream of wheat mixture until completely combined. Pour the mixture onto the greased baking sheet. Grease a rubber spatula and use it to evenly spread the mixture to all corners of the baking sheet. Set aside to cool.

Once cooled, cut into squares and fry in butter until dark golden brown on both sides. Serve with strawberry sauce or any other kind of berries or fruit.

Leave any that won't be eaten right away un-fried. Store in the fridge in an air tight container with parchment paper between layers for up to three days or in the freezer for up to three months. Pancakes can be fried from frozen without thawing first.