Recipe - Giant Pancakes - Country Living

WHOLE WHEAT GRANOLA BATTER
1 cup Unsifted all purpose flour
Three fourths cup Whole wheat flour
Three fourths cup Unsweetened granola OR
One half cup Oldfashioned rolled oats
plus
One fourth cup Dark seedless raisens
4 teaspoon Baking powder
1 tablespoon Sugar
One fourth teaspoon Salt
1 One fourth cup Milk
1 lg Egg
2 tablespoon Vegetable oil

BUCKWHEAT BANANA BATTER
See below

CORNMEAL BLUEBERRY BATTER
See below

To make first batter, in large bowl, combine the above ingredients. See end
of recipe for the rest of the batters.

Heat a nonstick 10 inch skillet over low heat; generously brush with
shortening to coat. Spoon half of batter into skillet and with a large
pancake turner, spread batter evenly. Cover skillet and cook until bottom
of pancake is light brown and top surface looks dry about 5 minutes.
Meanwhile, heat oven to 375F. With vegetable shortening, generously grease
11 inch rounds in the centers of 2 baking sheets.

With the pancake turner, loosen pancake; invert onto center of one greased
baking sheet. Bake pancake 5 minutes or until bottom is golden brown.
Meanwhile, brush skillet with more shortening; add remaining half of batter
and repeat to make second pancake.

When granola pancakes are baked, remove from baking sheets to 2 wire racks;
then prepare Buckwheat Banana Batter into pancakes using same method. When
Buckwheat pancakes are baked, place one on top of each granola pancake.
Repeat to make Cornmeal Blueberry batter into pancakes; place one on top of
each buckwheat pancake.

To assemble Giant Pancake stack, on an ovenproof serving platter, place one
stack of pancakes on top of the other to make six layers. Place in oven 5
mintues to heat until warm. To serve, cut into 8 wedges and top with
Apricot Cranberry Sauce (see separate recipe). Serve with Irish bacon and
sausage links, if desired.

BuckwheatBanana Batter: Prepare Whole Wheat Granola Batter, substituting
Three fourths cup buckwheat flour for the wholewheat flour and 2 small bananas,
cut or sliced up , for the granola.

CornmealBlueberry Batter: Prepare WholeWheat Granola batter, substituting
1 cup cornmeal for the wholewheat flour and Three fourths cup blueberries for the
granola.

NOTE: To order Irish bacon by mail, write to Shannon Traditional CoOp,
1443 Palisade Ave., Teaneck, NJ 07666, or call (800) 6690063.

Country Living/Jan/93

Posted to recipeludigest Volume 01 Number 662 by GramWag@aol.com on Jan
31, 1998