Giant Pancakes – Country Living

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.

Buckwheat-Banana Batter: Prepare Whole Wheat Granola Batter, substituting
3/4 cup buckwheat flour for the whole-wheat flour and 2 small bananas,
sliced, for the granola.

Cornmeal-Blueberry Batter: Prepare Whole-Wheat Granola batter, substituting
1 cup cornmeal for the whole-wheat flour and 3/4 cup blueberries for the
granola.

NOTE: To order Irish bacon by mail, write to Shannon Traditional Co-Op,
1443 Palisade Ave., Teaneck, NJ 07666, or call (800) 669-0063.

Country Living/Jan/93