Comments on: Freezing Pancakes

By: TheHappyHousewife

TheHappyHousewife — Sat, 13 Feb 2010 16:37:37 +0000

Probably, I just posted a buttermilk recipe this morning that might work better for you if you are using buttermilk.
http://thehappyhousewife.com/whole-wheat-pancakes/
Toni

By: Becky

Becky — Sat, 13 Feb 2010 15:41:58 +0000

so I made your pancakes this morning… have you ever made them with real buttermilk? I had to add another 1/4c. of buttermilk because they were as thick as cornbread batter and didn’t spread out on the griddle. Do you think that affected the texture?

By: Stefanie

Stefanie — Tue, 02 Feb 2010 15:10:57 +0000

When we make pancakes (we have 5 kids), I have saved syrup bottles and I make up enough batter the night before and put it in the bottles. Then in the morning, all I have to do is heat the griddle and squirt out the batter. And it’s less messy when the kids want to help me cook!

By: Ardis

Ardis — Sun, 20 Sep 2009 01:53:25 +0000

I make my own maple syrup. It tastes much better than the regular brands you buy at the supermarket. It also costs pennies. Boil two cups of water with two cups of sugar add a couple of squeezes of lemon juice (it won’t change the taste, but it will stop the syrup from forming crystals). Once this mixture has reduced to syrup consistancy remove from heat and add about a tablespoon of maple extract and mix. That’s it! This syrup is absolutely delicious.

By: Tammy Gardner

Tammy Gardner — Fri, 18 Sep 2009 17:45:22 +0000

I use the whole grain pancake mix recipe from the King Arthur flour website. It tastes good. I also use a coffee grinder to grind flours. It works quite well. I don’t drink coffee at all, so it has never been used for that.

By: Katie @ Kitchen Stewardship

Katie @ Kitchen Stewardship — Sun, 24 May 2009 05:13:03 +0000

I’ve read some scary things about powdered dairy products – the procedure to get it “powdered” ends up creating oxidized cholesterol, which is really unhealthy for us (ever heard of “free radicals”?). It’s actually really easy to make buttermilk. You just need to add a bit of storebought buttermilk to regular milk and leave it on the counter for a day. Then you can use part of your buttermilk as the next starter.

By: Emily @ marvelous recipes

Emily @ marvelous recipes — Sat, 02 May 2009 20:45:15 +0000

A great idea. Love the bagel bag tip!

By: tracyH

tracyH — Wed, 29 Apr 2009 19:57:58 +0000

LOVE the bagel bag idea~ I will be copying that one! Thanks.

By: Anne-Marie

Anne-Marie — Wed, 29 Apr 2009 17:04:34 +0000

Through lots of trial and error, I now have it down to this: I quintuple my recipe (& have thought of making even more so I don’t have to do so often), cool them in stacks on a baking sheet, & store them in freezer bags (reuse the bags until they fall apart).

I use a mixture of unbleached flour, ground oatmeal, wheat germ, ground flax seeds, & vegetable fiber. Other substitutes I use: sea salt, cane sugar, & applesauce (in place of oil). For added flavor, I use real vanilla & almond extracts (I personally like cinnamon & nutmeg, but picky son balked at flavor).

Only 1 child of mine eats pancakes daily, 2 others who eat them occasionally, & 1 who informed me if I put chocolate chips in it he would eat them too.

When I am feeling loving and creative, I make pancakes with their initials. (It takes practice. Ended up with a heart shape one day. 5yo demanded a heart too. I said, “It was a fluke.” She then demanded that I make her a ‘fluke’. LOL)

By: Brenda

Brenda — Wed, 29 Apr 2009 00:32:37 +0000

This is a great idea! Wish I had known about this when my kids were little.