Marlboro Three Grain Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From the Marlboro cookbook 'Fifty From the Trail'. Ingredients:
1/2 cup quick cooking oatmeal |
1/2 cup yellow cornmeal |
2 cups buttermilk |
1 egg, beaten |
1 tbs oil |
1 cup whole wheat flour |
2 tbs light brown sugar |
1 tsp shredded orange peel |
1 tsp baking soda |
1/2 tsp salt |
1/2 cup pecan pieces |
butter stewed fruit |
3 lg or 4 sm pears or apples, core and chop |
1/4 cup orange juice |
2 tbs butter |
1/4 cup dried blueberries |
1/2 cup light brown sugar |
dash salt |
Directions:
1. Butter Stewed Fruit: Sprinkle pears or apples with orange juice. Melt butter in a skillet, add the fruit and blueberries. Cook over medium heat until orange juice boils. Sprinke with brown sugar and 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. Makes 3 cups.
2. Pancakes: Combine oatmeal and cornmeal in mixing bowl; stir in buttermilk and let stand 10 minutes, stirring occasionally. Stir in egg and oil.
3. Combine flour, brown sugar, orange peel, baking soda and salt. add to first mixture and stir until smooth. Add pecans.
4. Heat griddle over medium heat; lightly coat with oil. Pour 1/3 cup of batter for each pancake, sprading to make a 4-5 circle. Cook until edges lose their wet and shiny look, about 1 minute; flip pancake. Cook second side until brown and baked trhough, about 1 minute. Continue until all batter is used.
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