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Make-ahead pancakes??????
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Posted by bizzybee (My Page) on Sat, Oct 20, 01 at 9:19
| There have long been frozen, microwavable pancakes and recently I've seen some sold in the dairy case that come stacked in something like a butter tub. What tips, if any, should I know about making a bunch of pancakes on some Saturday and storing them away for later use?
P.S. I've just discovered this forum and it's great! Lots of useful info...you people cook like I would like to! |
Follow-Up Postings:
RE: Make-ahead pancakes??????
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| We've done this with good results. After making the pancakes, don't stack them on top of each other, putting them on a wire cooling rack instead. We found it's better to let some of the moisture and heat evaporate from the pancakes before freezing so you don't end up with all those ice crystals. After they've cooled, stack them up between sheets up wax paper and freeze. Separate, then microwave to reheat. Nothing's as good as fresh-made, but these are pretty good when you don't have the time otherwise. |
RE: Make-ahead pancakes??????
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| I have a book I bought years ago that gives many recipes including Frozen Toaster Pancakes. The book is titled "Make Your Own Groceries" by Hartwig. For the pancakes, she says to let the pancakes cool after cooking, then stack them with a sheet of wax paper between each. Finally wrap the stacks in plastic bags, label and freeze. To serve: Put the frozen pancake in the toaster and toast once or heat briefly under a broiler or in a toaster-oven. When my 5 kids were small (now all grown), I used this book and made quite a few recipes from it, especially the breakfast foods. It was nice for the kids to always have something to snack on that was made from scratch. |
RE: Make-ahead pancakes??????
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| I don't know why, but I actually prefer frozen waffles to pancakes. Same batter, but I just think the waffles store and reheat better (maybe it's just psychological?!) Cool and layer between waxed paper, just like the others have said, then pop in the toaster to reheat. |
RE: Make-ahead pancakes??????
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| If we have leftovers from buttermilk mix pancakes, I store like above. I reheat them in the micro though, not the toaster or toaster oven. It also works well for crepe type pancakes, that can be eaten plain (with syrup or whatever) or wrapped around fruit or whipped cream for sweet or even savory fillings like cheese. Nice to have on hand for quick meals. 
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RE: Make-ahead pancakes??????
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- Posted by
Xara (123@345.com) on Fri, Oct 26, 01 at 17:35
| I generally freeze pancakes on a cookie sheet, then when they're frozen, pop into a ziplock bag--they won't stick. Here's another pancake tip--whether or not you're freezing them. Use about 3 cups mix (or flour if making from scratch). Spread the batter in a greased 10 X 15" jelly roll pan and bake at 350 until done--about 12-15 minutes or so. Cut into squares and serve. Lots less trouble and mess (and less oil since they're not fried) but they taste just as good. And while they're baking, you can be making a fruit salad. |
RE: Make-ahead pancakes??????
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| I intentionally double or triple a batch of pancakes or waffles. I flash freeze them on a rimmed baking sheet, using my silpats between layers. When they are frozen hard, I put them in ziploc bags. Take out as many as you like, and either microwave them wrapped in a paper towel or put them in the toaster right from frozen. |
RE: Make-ahead pancakes??????
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Hi Bizzybee: I have a pancake and waffle recipe for you.
I'll have to copy it and paste it to the post.
I make all my waffles and freeze them. If I happen to overcook them a little, I baste them a little with water,
before putting them in the toaster oven . I do this with all baked goods; including Pizza, that have over cooked spots. Did this in my Pizzeria So that the hot spot don't burn.. I'll be back in a while. LOU |
I'm Back- LOU
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Pancakes and Waffles Recipe
Pancakes
2 ½ cups milk Put the first 6 ingredients in a
2 eggs Mixing bowl. Beat till smooth.
1/3 cup of veg. Oil
1 tablespoon of vanilla Put in the Wheat Flour, Baking pwd.
Pinch of salt & some All Purpose flour. Beat till smooth.
½ cup Sugar add enough flour to thicken.( not too thick
were you will have to spoon it out )
But not too thin and loose.
½ cup of Wheat Flour Waffles :
4 teaspoons Baking Powder Thicken a little more, to where you have to move it
All Purpose flour around with a spoon, when put on the waffle iron. I leave them cool fast and put them right in a plastic bag and in the freezer.
If you overcook slightly , rub on some water, before you toaster oven them. As for the waffle iron , I have a very old round one and a backup
It makes a waffle about ½ inch + thickness. For me this is just right,
for the amount of butter and syrup that you can put on top.
I don’t use the Belgium Waffle Maker ; except when I’m adding
Ice cream and fruit topping , because it’s too much waffle for the
amount of syrup and butter. But may be good for you.! Cool them like Mike said. Michelle : Your right, but it's not Phychological. The new waffle irons out now,make them too thin or thick Belgium size.
If anyone knows where to get one that makes them ½ inch +
Please let me know. I’m in the Pocono Mtn. of Pa.
LOU
PS: I had everything separated but it was all squashed
together. I think you can seperate the ingredients from the instructions. If not I can email it to you. |
Hawk307 - Follow up
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The recipe and instructions in the last thread are all
squashed together. I'll have to retype it.
LOU |
Hawk's recipe, retyped
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Pancakes and Waffles Recipe
2 ½ cups milk
2 eggs .
1/3 cup of veg. Oil
1 tablespoon of vanilla
Pinch of salt
½ cup Sugar 1/2 cup of Wheat Flour
4 teaspoons Baking Powder
All Purpose flour
--------------------------------------------------------------------- Mix Pancake Batter:
Put the first 6 ingredients in a mixing bowl and beat until smooth.
Put in the Wheat flour, Baking pwd. and some All Purpose flour.
Beat until smooth. Add enough flour to thicken slightly,
(were it leaves ripples while mixing) not thin and loose.
For Waffles:
Thicken a little more, to where you have to move it around with a spoon,
when it is put on the waffle iron .
When baked I them cool fast on a rack and put them right in a plastic bag,
with wax paper or plastic in between each and right in the freezer.
If you overcook a little, dampen slightly with water,
before you put them in the toaster oven. As for the waffle iron , I have a very old round one and a backup
It makes a waffle about ½ inch + thickness. For me this is just right,
for the amount of butter and syrup that you can put on top.
I don’t use the Belgium Waffle Maker ; except when I’m adding
Ice cream and fruit topping , because it’s too much waffle for the
amount of syrup and butter. But may be good for you.! The new waffle irons out now make them thin or Belgium size, 1 inch.
If anyone knows where to get one that makes them ½ inch +
Please let me know. I’m in the Pocono Mtn. of Pa. |
RE: Make-ahead pancakes??????
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| I am new to this forum, but thought I would share my recipe for buttermilk pancakes. 2 cups flour
1/4 cup sugar
1 tsp baking soda
2 eggs
2 1/4 cups buttermilk
1/4 cup oil Mix and make pancakes. Kris |
RE: Make-ahead pancakes??????
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| Hi Everyone, Realizing how much we are spending on eating out, and not even getting good food, I decided to look into freezing made-ahead-from-scratch food. We’ve been packing and freezing a lot of produce when in season locally for the past two summers, but freezing prepared food hasn’t been part of our routine. In any case, after reading this thread, watch me making and freezing pancakes all weekend long. I will try my multigrain aluminum-free-baking-powder recipe that is loosely based on Deborah Madison’s from Vegetarian Cooking for Everyone. If it works, I would post it here; they are sooooo good and so good for you. |
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