To save time in the kitchen, it’s always nice to make more food to save for later. If you happen to be making pancakes, it’s not much more work to double or triple the recipe. Pancakes freeze really well and then they are ready to eat. Whenever you want to eat them, just warm up in the toaster oven. Please don’t use the microwave! See the post here about why we choose not to use this popular kitchen device. This really saves time in the morning for those of you rushing out the door. Pop a few in the toaster while you’re getting ready and in a few minutes, you have hot pancakes ready to eat!
Here’s the recipe that I used:
2 TB butter, plus more for greasing surface
1 cup flour (you can use whichever kind you like)
2 tsp baking powder
½ tsp salt
2 TB sugar (I used brown sugar)
1 large egg
1 cup milk (I used raw, unpasteurized whole milk)
Optional: toppings - walnuts, chocolate chips, blueberries, etc.
Optional: Preheat oven to 200 degrees to keep extra pancakes warm after cooking if desired.
5. Heat cooking surface to medium, spread with butter, allowing it time to melt. This prevents the pancakes from sticking. We prefer to use cast iron because of the possible health risks related to using non-stick cookware.
6. Pour batter onto cooking surface and add any toppings desired.
This same freezing idea can be applied to any recipe. See below for a recipe using spelt flour:
2 cups whole spelt flour
2 TB sugar
1 TB baking powder
¾ tsp salt
1 ¾ cups milk
2 TB unsalted butter, melted
2 tsp vanilla (optional)
Recipe from King Arthur’s Flour Whole Grain Baking Cookbook
For more information about soaking grains, read this post.
Heather Brooks, Marketing Manager & Blog and Administrative Assistant
None of these posts have been evaluated by the FDA. They are not intended to cure, treat, or diagnose any disease. As with any medical concerns, always consult your medical professional before trying any of the ideas presented on this blog. All information has been obtained from various sources and personal experiences.