3 grain pancakes

How To Make 3 grain pancakes

• 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
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