3 : c Graham flour
1/4 : Scant c
2 : sm Cups
1 : ts Salt
1 : ts Soda
Sugar : Sugar
Sour : Sour milk or 1/2 water
See : See Below:
2 : pk (3-oz) orange gelatin
1 : c Boiling water
1/2 : c Cold water
1 : cn (6-oz) pickled peaches;
-chopped : -chopped
1/2 : c Peach juice
1 : pk (8-oz) cream cheese;
-softened : -softened
1/2 : pt Cream; whipped
0: To make first batter, in large bowl, combine the above ingredients
1: See end of recipe for the rest of the batters
2: Heat a nonstick 10 inch skillet over low heat; generously brush with shortening to coat
3: Spoon half of batter into skillet and with a large pancake turner, spread batter evenly
4: Cover skillet and cook until bottom of pancake is light brown and top surface looks dry - about 5 minutes
5: Meanwhile, heat oven to 375F
6: With vegetable shortening, generously grease 11 inch rounds in the centers of 2 baking sheets
7: With the pancake turner, loosen pancake; invert onto center of one greased baking sheet
8: Bake pancake 5 minutes or until bottom is golden brown
9: Meanwhile, brush skillet with more shortening; add remaining half of batter and repeat to make second pancake
10: When granola pancakes are baked, remove from baking sheets to 2 wire racks; then prepare Buckwheat Banana Batter into pancakes using same method
11: When Buckwheat pancakes are baked, place one on top of each granola pancake
12: Repeat to make Cornmeal Blueberry batter into pancakes; place one on top of each buckwheat pancake
13: To assemble Giant Pancake stack, on an ovenproof serving platter, place one stack of pancakes on top of the other to make six layers
14: Place in oven 5 mintues to heat until warm
15: To serve, cut into 8 wedges and top with Apricot Cranberry Sauce (see separate recipe)
16: Serve with Irish bacon and sausage links, if desired
17: 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
18: 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
19: NOTE: To order Irish bacon by mail, write to Shannon Traditional Co-Op, 1443 Palisade Ave
20: , Teaneck, NJ 07666, or call (800) 669-0063
21: Country Living/Jan/93 Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol
22: com on Jan 31, 1998