Because my little almost-2 year old 😦 loves “can-cakes” and “fa-ffles” so much and because I have a new freezer, I decided to make some easy to grab breakfast to pull out and heat up. I used a recipe that I found online for homemade pancakes. I doubled the recipe and substituted whole wheat flour for half of the flour it called for. I didn’t want to go “all the way” with the whole wheat flour since I’m a newbie and I didn’t know how they would taste. I am slowly getting there with my whole wheat flour usage, but still want to take it slow as I think it may cook differently than using AP flour. Here’s my recipe:
1 1/2 cups AP flour
1 1/2 cups whole wheat flour
4 Tbsp sugar
4 tsp baking powder
1 tsp baking soda
1 tsp salt
2 1/2 cups milk (I used 1%)
4 eggs
Mix all the dry ingredients, then add your milk and eggs. Stir till blended but batter may be a little lumpy. Pour pancakes using a ladle on griddle heated to 325-350 degrees. This recipe made about 2 dozen medium-sized pancakes.
To freeze them, I let them cool to room temperature then I chose to “flash freeze” them. To do this, I laid them on cookie sheets and placed them in my freezer for 2 hours. After this, I placed them in ziploc freezer bags with wax paper in between each pancake so they wouldn’t stick together. Flash freezing helps with this too.
Hopefully, this kitchen adventure will help all those mornings when “can-cakes” are requested and I feel too sluggish or lazy or tired to whip them up. Super Mom to the rescue! 🙂
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