Make-ahead pancakes??????
bizzybee
22 years ago
Featured Answer
Sort by:Oldest
Comments (12)
mbaylus_earthlink_net
22 years agoMarionR
22 years agoRelated Discussions
Lynda Reeves makes her air pancakes
Comments (6)Thanks for pointing us to this. I'm going to try this as I have been searching for a good pancake recipe. I cut and pasted the recipe from the video website: LyndaÂs Light-as-Air Pancakes 4 large eggs  I cup low-fat cottage cheese  1/2 cup flour  7 tablespoons unsalted butter, melted  Canola oil for frying Mix eggs, cottage cheese, flour and unsalted butter in a blender until smooth. You can make this batter up to one hour ahead and store in the fridge. For breakfast pancakes: Heat a nonstick frying pan over medium heat and add a little canola oil. The pan is ready when a drop of water sizzles up. Drop a generous spoonful of batter onto the pan. When batter starts to bubble, flip pancakes. The more oil you use, the crispier the pancakes will be. You may have to adjust the temperature, and expect to throw away the first pancake or two. Keep pancakes warm on a platter lined with paper towels either in the oven or under warming lights. These are great for breakfast served with fresh berries and light maple syrup. They are so moist you don't need butter....See Moremaking matzo balls ahead -- how to store?
Comments (16)Well, I just finished cooking them, and I think that in the future (unless I am pressed for time) I will always refrigerate the dough overnight, or at least a lot longer than the half hour or so I've been doing. The dough was MUCH easier to handle, so the balls were nice and neat; very little "crumbs" in the water when I was done (and that was 60 matzo balls). I'm not going to freeze them; I imagine the quality would be slightly better, if at all, if I did, but I don't want to guess about frozen centers. This way I can take them out of the fridge and let them come to room temperature on Monday and then put them right into the bowls as we serve the soup. The soup won't get messy and the balls won't soak it up. (I don't need them to do that for flavor, because I made them with schmaltz.) They are in a glass bowl with a cover. I don't care if they lose some roundness. The only thing I'm a bit worried about is them sticking together so much that I will mess them up as I try to spoon them out of the bowl. What do you think about pouring hot or warm water over them shortly before serving?...See MoreWhat do you make ahead and what do you make at the last minute?
Comments (7)Guess because of the farm and time being a premium as well as oven space we got use to a lot of things made ahead. We usually have 12-15 people. I make my desserts (cakes, pies but not the Pistachio Salad) ahead and freeze them. Definitely make the cranberry relish ahead and after letting it set a day freeze it. It gets better with time.(Usually make several gallons for the rest of the year.) Sometimes I'll make up my crescent rolls and freeze them before baking but they are better fresh Then the night before I make up all my casseroles, (squash, sweet potatoes, onion, etc._ and get them ready and in the dishes. Cover them with foil and mark the temp and cooking time on them and put them in the frig. On TD I start at about 4 am. I mix up my stuffing, and get the turkey going. I cook my ham in my roaster, the turkey in the gas oven and the last 2 hours I'll use the electric oven to cook the casseroles. Veggies like corn, peas, mashed potatoes are last minute. Mom makes her Waldorf salad :-/ last minute usually so it doesn't get watery. Some of the family and friends I don't get to see very often so I'd rather be visiting with them instead of trying not to miss something in a recipe listening into all the fun in the other room or measuring while trying to have a conversation. (Not one of my strong suits. I always leave something out when I'm talking to somebody and cooking) It's not all fresh but a lot of the folks that come fix dinner out of a TV dinner box so they're always happy and stuffed with the fare that's put on the table. And I get to spend time with everyone....See MoreLOOKING for: Make ahead Breakfast for kids
Comments (10)We have five kids and I run a greenhouse at our house, so I don't have any time either, we like this one. You can make ahead and freeze or refrigerate it either one. Breakfast casserole 1 bag tater tots 2 lbs. 1/4 lb fried bacon, cooked sausage, chopped ham or smoked sausage diced up. 6 eggs 1 1/2 cups milk 1-2 cups shredded cheddar 1 t salt 1/4 t pepper a dash of onion powder, a dash of garlic powder optional--you can add onions, peppers, mushrooms, whatever you like-- etc. grease 9x13 glass casserole dish lightly. Dump in the tater tots and spread them out evenly. sprinkle very lightly with the garlic powder, and a little heavier with the onion powder. sprinkle your choice of chopped meat over the top. Scramble together the eggs and milk, add the salt and pepper, then pour over the top of all. Sprinkle over the top with the cheese and then bake at 375 for approximately 45-50 minutes. Serve immediately or cut into squares when cool. Then you can just nuke portions in the morning. I add a dash of parsley flakes or chives on top to make it prettier. I also make another one where you take refrigerated tube biscuits, squash them into greased muffin cups to make a little muffin shaped crust. Add a thawed out (use microwave) tater tot to each one. Add a pinch of chopped meat, like the ones in the other recipe to each cup. Scramble together some eggs, it usually takes about 3-4 and a dash of milk, salt and pepper in a measuring cup with a spout. Put a little of that in each cup. Add a pinch of cheese on top and a dusting of parsley, etc. Bake at 375 until they are set up well and browned, it seems like it takes about 20 minutes I think. You want them set up and browned on top. let them cool and put in refrigerator or freezer. The kids and hubby like both of these. But I also make lots of extra pancakes/waffles and freeze or refrigerate them too....See MoreMichelle_MO
22 years agodances_in_garden
22 years ago123_345_com
22 years agoevaperconti
17 years agohawk307
17 years agohawk307
17 years agohawk307
17 years agohawk307
17 years agokristlindgren
15 years ago
Related Stories
HOME TECHGo Ahead: Embrace Your Home Technology
It's time to make peace with the gadgets, wires and TV screens that serve us so well
Full StoryHOUZZ TOURSHouzz Tour: Curves Ahead for a Modern Melbourne Addition
Contemporary and Edwardian get along capitally in an expanded Australian home for a family
Full StoryLIFEGo Ahead, Eat in Front of the TV
But at least do it stylishly. A favorite guilty pleasure turns sophisticated with seats, tables and screens designed for a mealtime show
Full StoryREDRooms Get Ahead With Red
Energizing and vivacious, red creates intrigue and warmth in modern interiors. Here's how to use it in your own home
Full StorySHOP HOUZZShop Houzz: Ahead of the Curve
Embrace the simple serenity of circles, spheres and curves
Full StoryDESIGNER SHOWCASESGlamour Ahead: Get In on the 2013 San Francisco Decorator Showcase
Take an inspiring virtual tour of 20 luxurious spaces in a Georgian mansion that push design and decorating drama to the max
Full StoryCOLORColors of the Year: Look Back and Ahead for New Color Inspiration
See which color trends from 2014 are sticking, which ones struck out and which colors we’ll be watching for next year
Full StoryFURNITUREOn Trend: 8 Furniture Pieces Ahead of the Curve
Sinuous curves put a positive spin on negative space in these modern chair and table designs
Full StoryDECORATING GUIDESInventive New Products for Fun Designs Ahead
Check out the 2013 Dwell on Design expo's twists on midcentury patterns, instant color palettes, surprises for the patio and more
Full StoryWHITEGo Ahead, Mix Brights With Whites
Electrify your space by adding a splash of vibrant hues to your white room
Full StorySponsored
More Discussions
timmy1