_ Heat oven to 300 degrees
2 cups of rolled grain -half old fashioned, not quick cooking oats - then a mix of rye, barley and quinoa - your choice - just make sure you use all rolled grain
1/2 cup nuts and seeds - your choice, pumpkin seeds, pecans, sliced almonds, sesame seeds etc.
2/3 cup maple syrup - less if you want it less sweet
4 tabs of butter - melted
dash of salt if you want
Mix together and spread in a 9x13 or a 13x17 pan
Roast @ 30 minutes stirring it every 5 to 10 minutes.
Roast more or less depending on how dark you want it
When it is getting close to done add 1/2 to 3/4 cup dried fruit - a mix of raisins, light and dark, cranberries, currents etc. - what ever kind of fruit you want.
If your fruit is really dry you may soak it in some of the maple syrup before adding it.
Add the fruit during the last 5 to 10 minutes of roasting.
Cool in the pan - stirring occasionally.
Store in a glass jar -
Feel free to play with this until you find a version you like.
Try Coconut, different fruits and nuts and seeds and grains.
Add spices like Cinnamon, nutmeg, ginger etc.
Roast it longer and darker and crunchier - or less - you decide.
You can use oils instead of butter etc. etc.
Try making up a bowl of yogurt with granola on top in the evening and put it in the refrigerator overnight and the grains will be soft and sweet in the morning for an instant breakfast.
Serves 3 to 4 (about 8 3-inch pancakes).
WHY THIS RECIPE WORKS:When it comes to pancake recipes, we are definite fans of buttermilk, which adds flavor depth and its characteristic tang. After exhaustive testing with chemical leaveners, we opted for a combination of baking powder and baking soda to leaven our pancake recipe. The small amount of baking soda gave the pancakes a coarser crumb and made them light and tender. The baking powder helped with the rise.
This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt. If you don’t have any buttermilk, mix three-quarters cup of room temperature milk with one tablespoon of lemon juice and let it stand for five minutes. Substitute this “clabbered milk” for the three-quarters cup of buttermilk and one-quarter cup of milk in this recipe. Since this milk mixture is not as thick as buttermilk, the batter and resulting pancakes will not be as thick.
(Dawn's Note - This recipe also works very well for waffles.
1 cup unbleached all-purpose flour -
2 teaspoons granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
1/4 cup milk (plus an extra tablespoon or so if batter is too thick)(Dawn's note - I would suggest @1/2 cup
milk or they are too thick)
1 large egg , separated2 tablespoons unsalted butter , melted -Vegetable oil (for brushing griddle)