Heat 1 cup of milk to boiling in a saucepan.

Gradually add Cream of Wheat to the boiling milk while continuously stirring to prevent lumps.

Reduce heat and simmer the mixture until it thickens into a porridge.

Cover the pot and cook for an additional 5 minutes to ensure the Cream of Wheat is fully cooked.

Remove the porridge from the heat and allow it to cool.

In a mixing bowl, combine the cooled porridge with salt, baking powder, and the remaining 1/2 cup of milk.

Stir the ingredients together until well combined.

Separate the eggs, placing the yolks in one bowl and the whites in another.

In the bowl with the egg yolks, add the vanilla sugar and beat until the mixture is light and well mixed.

Melt the butter and add it to the egg yolk mixture, then combine this with the porridge.

In the bowl with the egg whites, whisk until stiff peaks form.

Gently fold the whipped egg whites into the porridge mixture, being careful not to deflate them.

Heat butter in a large skillet over medium heat.

Drop spoonfuls of the batter into the hot butter, spacing them apart.

Cook the fritters until golden brown on the bottom, then flip and cook the other side until golden brown and cooked through.

Transfer the cooked fritters to a baking sheet and keep them warm in a preheated oven until ready to serve.

Serve warm with whipped cream or a mixture of whipped cream and sour cream.