INGREDIENTS

INSTRUCTIONS

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
Posted to recipelu-digest Volume 01 Number 662 by GramWag@aol.com on
Jan 31, 1998

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