3 Grain Pancakes

Lynnda Cloutier

By
@eatygourmet

From the Marlboro cookbook


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Ingredients

1/2 cup quick cooking oatmeal
1/2 cup yellow cornmeal
2 cups buttermilk
1 egg, beaten
1 tbsp. vegetable oil
1 cup whole wheat flour
2 tbsp. light brown sugar
1 t. shredded orange peel
1 t. baking soda
1/2 t. salt
1/2 cup pecan pieces
1 recipe butter stewed fruit (recipe follows)

Directions Step-By-Step

1
Combine oatmeal and cornmeal in a mixing bowl; stir in buttermilk and let stand
10 minutes, stirring occasionally.Stir in egg and oil. Combine flour, brown
sugar, orange peel, baking soda and salt. Add to first mixture and stir until
smooth. Add pecans.
2
Heat griddle over medium heat; lightly coat with oil. Pour
1/3 cup of batter for each pancake, spreading to make a 4 to 5 inch circle. Cook
until edges lose their wet and shiny look, about 1 minute; flip pancake. Cook
second side until brown and baked through, about 1 minute. Continue until all
batter is used. Serve pancakes topped with buttered stewed fruit.
3
Makes 12 pancakes (4 servings)
Butter Stewed Fruit: Core and chop 3 large or 4 small pears or apples; sprinkle
1/4 cup orange juice over prepared fruit. Melt 2 T. butter or margarine in a
skillet; add the prepared fruit and 1/4 cup dried blueberries or currants. Cook
over medium heat until orange juice boils. Sprinkle with 1/2 cup light brown
sugar and a dash of salt. Cook over low heat, uncovered, until tender and liquid
is reduced, about 12 minutes. Fruit may be stewed ahead of time and kept covered
and refrigerated for up to 3 days. Reheat for serving. Makes 3 cups

About this Recipe

Course/Dish: Other Breakfast, Pancakes