Now that winter is upon most of us, many of us might feel like spending more time in the kitchen making food from scratch. I get real tired , real fast, of the ho hum pancake recipes I see in the cookbooks and found this one years ago. I tried it and thought it had a lot more going for it than most pancakes do. Sooo, thought you might like to try it as well. ENJOY!
1 ¼ cup rolled oats
¾ cup white flour, sifted
½ cup whole wheat flour (I sift mine)
1 tbls baking powder
2 slightly beaten eggs
2 ¼ cups buttermilk
2 tbls oil
2 tbls honey
1 teas vanilla
MAPEL PEAR SAUCE (recipe to follow)
In a large bowl combine the oats, flours, baking powder. Make a well in the center of the mixture; set aside.
In a medium bowl combine the eggs, buttermilk, oil, honey and vanilla. Add to the flour mixture
Stir just til moistened. Cover batter, allow to stand at room temperature for 15 to 20 minutes.
MEANWHILE: make the MAPLE PEAR SAUCE
Peel and core 4 LARGE PEARS; cut pears into ¼ inch slices. Toss with 1 tablespoon LEMON JUICE; set aside.
In a large heavy saucepan, combine ½ cup APPLE JUICE, ½ cup MAPLE SYRUP; 3 inches of STICK CINNAMON.
Bring to boiling. Add PEAR SLICES; reduce heat. Simmer, uncovered, for 3 to 5 minutes or til pears are tender.
Stir together 2 tablespoon APPLE JUICE AND 1 tablespoon CORNSTARCH;
stir into pear mixture along with ¼ cup CRANBERRIES.
Cook and stir til bubbly.
Cook and stir for 2 more minutes.
Remove from heat; but keep warm. Discard cinnamon.
Makes about 2 ½ cups sauce
Then continue with making pancakes;
Stir the batter a little. Heat your pan that you are using to make the pancakes in. Pour just a little oil to cover the bottom of the pan and add your batter, the way you normally do to make pancakes.
When pancakes are done, serve and pass the sauce for individual use.
This recipe should make about 16 pancakes.