- Buttermilk Pancake Mix, recipe follows
- Butter, for cooking
- Vanilla yogurt
- Fresh blackberries
- Fresh blueberries
- Fresh raspberries
- Fresh strawberries
- Homemade Granola, recipe follows
Wash and cut the fresh fruit (any seasonal fruit works in this dish). Melt some butter over low heat in a 10-inch frying pan or griddle. Pour an 8-inch round of Buttermilk Pancake Mix in the pan. The pancake will "swell." If it is too thick, pat it down. Cook until golden brown on the bottom, and then flip the pancake and cook the other side until golden brown.
Place the huge pancake on a warm plate. Spread the pancake with vanilla yogurt. Next, sprinkle a handful of the fresh mixed fruit on the pancake. Roll the pancake so you create a big roll, like a burrito. Smother more vanilla yogurt and fresh fruit on the top of the pancake roll. Scatter 2 tablespoons of Homemade Granola over the pancake roll. Eating Time: GONE IN A FLASH - THIS IS DELICIOUS!
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Buttermilk Pancake Mix:
- 3 1/2 cups all-purpose flour
- 6 teaspoons baking powder
- 2 1/4 teaspoons salt
- 6 large eggs
- 4 cups fresh buttermilk
- 1 1/2 cups milk
- 1/2 cup sparkling lemon soda (to make the pancakes really fluffy)
Mix the flour, baking powder and salt together in a large bowl. Beat the eggs, buttermilk and milk together in another bowl. Then add to the flour mixture. Mix these ingredients together until almost smooth. Finally, add the sparkling lemon soda and mix in quickly - do not over beat this stage. Put the mix in the refrigerator for 2 hours to allow the mix to "raise." You can also make this the night before and leave overnight; it will be ready for breakfast.
- 4 ounces almonds
- 4 ounces pecans
- 4 ounces walnuts
- 1 pound old-fashioned oats
- 1/2 tablespoon ground cinnamon
- 1/4 tablespoon ground nutmeg
- 1 cup maple syrup
- 1/4 cup honey
- 1 stick butter, cut into pieces
- 1 orange, zested and juiced (use a small grater to get zest)
- 1/4 cup water
Preheat the oven to 225 degrees F. Chop the almonds, pecans and walnuts into small pieces. Mix the nuts with the oats, cinnamon, nutmeg, syrup, honey, 1/4 cup water, butter, orange zest and juice in a large bowl. Spread out on a large baking sheet. Toast in the oven for 2 hours. Every 30 minutes, stir the mix and make sure that it is all toasted. Beware - if the oven is too hot it will burn instead of toasting. The granola is ready when all the moisture has been absorbed. Take out of the oven, cool and store in an airtight container.