WHOLE-WHEAT PANCAKES W/GRANOLA AND AZ HONEYCOMB

WHOLE-WHEAT PANCAKES W/GRANOLA AND AZ HONEYCOMB image

Yield 4 servings

Number Of Ingredients 28

Low-fat granola:
1 cup bran
3 cups uncooked oatmeal (not quick-cooking)
2 tsp cinnamon
2 tsp salt
1/2 cup dried apricots
1/2 cup dried cherries
1/2 cup dried cranberries
2 cups apple juice
1 cup brown sugar
1 cup honey
2 tbsp lecithin
cooking spray
For Pancakes:
2 cups wheat flour
2 cups buckwheat flour
2 cups all-purpose flour
1 tbsp slat
1 tbsp baking soda
1 tbsp baking powder
3/4 cup sugar
4 eggs
1 qt. Plus 1 cup buttermilk
3/4 cup melted butter
1 cup water
3 tbsp butter
2 cups granola
4 tbsp honeycomb (available in special market)

Steps:

For Low Fat Granola: Preheat oven 250 degrees. Mix bran, oatmeal, cinnamon, salt, and dried fruits together in large bowl. Mix apple juice, brown sugar, honey & lecithin in a pot to boil and dissolve all ingredients. Pour liquid over dry ingredients and mix well to incorporate completely. Coat sheet tray with non-stick spray. Lay granola out loosely on sheet tray. Spread evenly to ensure even baking. Bake for 20 mins, remove from oven and allow to cool. Break into bite-size pieces. Store in an air-tight container until serving. For Pancakes: Mix flours, salt, baking soda, baking powder and sugar in large bowl. In separate bowl, mix eggs, buttermilk, melted butter and water together. Slowly add wet ingredients to dry ingredients until well incorporated. Do not over mix. Heat a large griddle and add 4 tbsp butter to cover surface. Pour small portions of batter onto the hot griddle. When batter sets, sprinkle 1/2 tbsp of granola into each small cake. Do not overcrowd pan. Cook for 2 mins, until bubbles start to appear on the top of the cake. Flip the cake and cook for another 2 mins. Repeat until all pancakes are cooked. Served 3 pancakes per plate. Top with remaining homemade granola and 1 tbsp of honeycomb per serving.