“When Almanzo trudged into the kitchen next morning with two brimming milk pails, Mother was making stacked pancakes because this was Sunday.
The big blue platter on the stove’s hearth was full of plump sausage cakes; Eliza Jane was cutting apple pies and Alice was dishing up the oatmeal, as usual. But the little blue platter stood hot on the back of the stove, and ten stacks of pancakes rose in tall towers on it.
Ten pancakes cooked on the smoking griddle, and as fast as they were done Mother added another cake to each stack and buttered it lavishly and covered it with maple sugar. Butter and sugar melted together and soaked the fluffy pancakes and dripped all down their crisp edges.
That was stacked pancakes. Almanzo liked them better than any other kind of pancakes.”
from Farmer Boy, by Laura Ingalls Wilder
This is one of my favorite books; some of the best parts are the descriptions of what they eat. It makes your mouth water.
This delicious pancake recipe is actually three recipes in one. Mashed banana can be substituted for the pumpkin, and either version can be made into waffles instead of pancakes.
The recipe will only make one portion of stacked pancakes, so please enlarge the recipe to fit your family’s needs.
Serves 2-4, depending on what else is served.
- 5 eggs
- 1/3 cup coconut flour, sifted
- 1/4 cup canned pumpkin
- 5 tbsp. chia seeds
- 1/4 cup coconut oil, melted, plus extra for frying
- 3 tbsp. honey
- 1 tbsp. vanilla
- 1 tbsp. cinnamon
- 1/8 tsp. stevia
- a pinch of salt
1. Combine all the wet ingredients in your blender and blend for 30 seconds.
2. In a separate bowl, whisk together the dry ingredients.
3. Pour the wet mixture into a bowl; dump in the dry mixture, and fold the two together.
4. Pre-heat the oven to 200 degrees. Melt the extra coconut oil in a frying pan.
5. Using a gravy ladle, pour on the first few pancakes.
6. When the edges look crisp, and there are bubbles in the middle of the cakes, flip them.
Don’t worry if they don’t all turn out. The ones that look like the picture below are for snacking on in the kitchen. After all, they still taste good.
7. Repeat this process, adding more oil to the pan as needed, until all the batter is used. Keep the pancakes warm in a 200 degree oven until you are ready to serve.