3 Grain Pancakes

Lynnda Cloutier


From the Marlboro cookbook


★★★★★ 2 votes



  • ·
    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)

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

Printable Recipe Card

About 3 Grain Pancakes

Course/Dish: Other Breakfast Pancakes

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