These were slightly unusual, but very tasty pancakes! The base is a pretty standard buttermilk pancake batter. But the twist is that you stir in a cup of granola right at the end. It's not something that I would have thought of doing, but it works quite well. We used the last of Orthia's home-made granola and it was lovely!

Granola Pancakes

From The Big Book of Breakfast by Maryana Vollstedt

Ingredients

• 150g flour
• 1 Tbsp. sugar
• 1/4 tsp. coarse sea salt, ground
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 2 large eggs
• 1 1/2 c. buttermilk
• 3 Tbsp. butter, melted
• 1 c. granola

Directions

1. Combine the flour, sugar, and salt and sift in the baking powder and baking soda. Mix well.
2. Beat the eggs with the buttermilk and mix in the melted butter.
3. Pour the wet ingredients into the dry and mix until just combined.
4. Stir in the granola.
5. If the batter seems too thick, add a splash of mix (or buttermilk).
6. Heat a large pan, griddle, or tawa over medium heat. Add a little butter if necessary.
7. Use ~1/4 c. of batter per pancake and cook until bubbles form and top is just beginning to look dry.
8. Flip and cook until both sides are golden-brown and pancakes are cooked through.
9. Serve with jam, syrup, butter, bacon, and/or fruit compote.