Pancakes........ Making Extra to Freeze for Later

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.

Directions:
Optional: Preheat oven to 200 degrees to keep extra pancakes warm after cooking if desired.

1. In a small bowl, whisk the flour, baking powder, salt, and sugar together.  Set aside.
2. In a medium bowl, whisk egg, milk, and butter together.  
3. While stirring, slowly pour the dry ingredients into the milk mixture.  *Remember not to overmix!
4. Let the batter rest (This is especially important if you are using gluten-free flour or soaked grains.) 

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.

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​7. When pancakes bubble, flip over.  Cook until the underside is browned.

8. If desired, transfer to preheated oven to keep warm.

​9. If freezing, transfer to a baking sheet with wax paper, making sure pancakes are separated from each other.  This allows them to freeze individually.  Put in freezer.

​10. After a few hours, transfer frozen pancakes to freezer bag and label.


11. Now, you have already made pancakes ready whenever you are!  Enjoy!

This same freezing idea can be applied to any recipe.  See below for a recipe using spelt flour:

Ingredients:
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)

​Directions:

1. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
2. Combine the milk, melted butter, and vanilla if using.  
3. In the center of the dry ingredients, form a well and pour wet ingredients into it.  Stir just until combined.
4. Allow batter to rest for 15 minutes to thicken.  During this time, the grains will absorb the liquid, giving you fluffier pancakes.  This also gives extra time for the leaveners, which will produce cakier pancakes.
5. Heat your griddle or skillet and spread butter over surface.
6. Pour batter onto cooking surface and add any toppings desired
7. When pancakes bubble, flip over.  Cook until the underside is browned.
8. Serve warm with desired toppings.

Recipe from King Arthur’s Flour Whole Grain Baking Cookbook

For more information about soaking grains, read this post.