Granola Breakfast Pizza

This pancake is baked in a pizza pan with a little lip; and topped with bananas, brown sugar and butter topping, fresh seasonal fruits, and whipped cream.  It is a great dish to add a splash of color, especially for the Fourth of July and such.

Topping
1cup brown sugar
¼ cup water
2 tablespoon butter

Pancake
2 eggs
1 ¾ cups milk
2 tablespoons olive oil
1 teaspoon Maple extract, Mapleine or maple syrup
2 cups pancake mix
¾ cup granola (without raisins)
¾ cup macadamia nuts, chopped
(pecans, walnuts, or almonds may be substituted)

Preheat oven to 425 degrees.  Combine brown sugar, butter and water in a saucepan.  Bring to a low boil stirring occasionally.  If sugar does not dissolve or topping is too thick, add a little more water.  In a large bowl beat the eggs, milk, oil and Mapleine (maple syrup).  Add the pancake mix and beat the mixture by hand until smooth.  Coat the inside of a 12 or 14-inch pizza pan with non-stick cooking oil spray.  Pour 1 ½ cups batter onto the pan, spread batter and sprinkle granola and nuts evenly over the batter.  Bake in the lower third of the oven for 10 to 12 minutes.  Cut the pie into wedges and top with sliced bananas on the left hand corner.  Spoon the brown sugar mixture over the bananas and pizza slice.  Add strawberry slices to the right corner, 3 slices of peach to the point and decorate with a few blueberries or blackberries for added color.  Add a dollop of whipped cream on bananas, strawberries and peaches.   Makes two pies serving 12.

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220 Bridge Road • Eastham, Cape Cod, MA 02642 • 508 255 0617