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Freezer Buttermilk Pancakes

3 cups all-purpose flour
1/4 cup sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
4 large eggs
3-1/4 cups buttermilk
1 tsp vanilla extract

Preheat a griddle or large skillet over medium heat.

In a large bowl, whisk together all-purpose flour, sugar, salt, baking powder, and baking soda until well combined. Add eggs, buttermilk, and vanilla extract, and whisk until just combined and no lumps remain. Do not overmix.

Coat the griddle or skillet with a thin coat of cooking oil or cooking spray. Spoon 1/3 cup butter onto the cooking surface for each pancake. Cook for about 1-1/2 minutes, or until bubbles begin to dot surface of pancake. Use a spatula to flip over pancakes, and cook for 1 more minute or so or until golden brown on the second side.

Cool pancakes completely on plates or baking sheets, stack in a zipper-lock plastic freezer bag, label, and freeze.

To reheat after freezing: Place frozen pancakes on a baking sheet coated with cooking spray in a preheated 350°F oven or toaster oven for 10 minutes (preferred method). For a crispier pancake, place frozen pancake in the toaster on the dark setting, just as you would a slice of bread. Alternatively, microwave for about 20-30 seconds per single pancake. Watch carefully because the pancakes will get tough if they spend too long in the microwave.

Serve with butter and maple or fruit syrup.

Variations: To create a whole new taste sensation, add fresh blueberries or raspberries; raisins or dried, sweetened cranberries; finely chopped dried fruit such as dates, peaches, mangoes, or pineapple; finely chopped fresh fruit such as bananas, apples, peaches, strawberries, etc.; chopped toasted nuts or coconut; crisp cooked bacon bits; or chocolate chips, peanut butter chips, or toffee chips.

The Complete Idiot's Guide to Easy Freezer Meals
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