I have to admit, we’ve microwaved our share of store-bought frozen pancakes in this household. These days I’m trying to prepare more wholesome food using organic ingredients, though, so I tend to cook more from scratch. Still, some mornings I’ve wistfully thought that it would be really nice to have a stash of pancakes in the freezer that we could heat up quickly. So when I made pancakes a couple of Sundays ago, I doubled the recipe and froze some of the extras. Once I figured out the reheating technique, the pancakes came out of the microwave warm and tender. My son is in pancake nirvana now that he can have flapjacks for breakfast whenever he likes. Here’s the recipe:
- 1 1/4 cups all-purpose flour (preferably organic and unbleached)
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons milk
- 1 egg, beaten
- 2 tablespoons vegetable oil + a little extra for the griddle
In a medium bowl, combine the flour, baking powder, sugar and salt and whisk to combine. In another bowl, combine the milk, egg and oil. Add the egg mixture to the flour mixture and stir just until combined. Brush the griddle with a little of the oil (just enough to barely coat it) and heat on medium-high. When the griddle is hot, pour about 1/4 cup of batter to make pancakes. When the bubbles on top begin to burst and the undersides begin to brown, turn quickly with a spatula and finish cooking.
Just like my mama taught me, I put a folded kitchen towel on an ovenproof dish in the oven (set on 150 degrees F or ‘warm’) and slip the pancakes in the folds of the towel to keep them warm until serving time.
This recipe makes about 10 5-inch pancakes, and you can double it if you want to make extra pancakes for freezing.
To freeze, cool the pancakes completely and arrange them on a parchment-lined baking sheet.
Cover and freeze for at least three hours. Wrap in waxed paper or parchment paper and seal tightly in a bag or container in the freezer.
- To reheat using the toaster, slide the lever to the lightest setting (the one you never use). Pop the pancakes in the slots and toast on one or two cycles until warm.
- To reheat using the microwave, arrange two pancakes in a stack on a microwave-safe plate. Heat on ‘High’ for 70 seconds. Check the temperature; you may need to heat them for a few more seconds, but don’t overcook them or they’ll get tough.
- You can also reheat the pancakes in a 375 degree F oven. Arrange the pancakes in a single layer on a baking sheet and cover tightly with foil, which will keep them from drying out. Bake for 14 to 16 minutes.
P.S. What other convenience foods do you wish you could make from scratch? I’d love to hear your ideas.