Make Ahead Breakfast: Pancakes

For our 1st make ahead breakfast meal I choose pancakes because honestly who wouldn't want a yummy pancake first thing in the morning before school and work? But to be realistic I  am not gonna get up at 5 o'clock in the morning to prepare the batter and cook a batch of pancakes. Nope not happening in this house =) So that is when I began the hunt for homemade, freezeable pancakes  like the ones you buy in your store's freezer isle but with out all those nasty preservatives. Now dont get me wrong there are several ways you could make these healthier but I'm no health nut, just happy to cut out as many preservatives as possible.(feel free to post your alternative healthier options in the comment section below).

So i went to my favorite place, PINTEREST !!!
 I, Mama Hodge, am a Pinterest Addict. I can put away some late night hours on that site. Well after searching for the perfect recipe and getting distracted a few million times i stumbled across a recipe for Pancake Muffins. Hummm...it grabbed my interest because, well i had never even heard of such a thing. So of course i had to try them. I called Bubba and Miss C into the kitchen and that's what we made. The muffins turned out great but it made SOOOOOO many, i decided to try the batter as regular pancakes in the frying pan. To my surprise they turned out amazing!!!! Yep, i had just discovered my new recipe but would they freeze well?? A couple days later i pulled two out of the freezer, popped them into the toaster, and BAM we had ready to go pancakes before school with out Mama H dreading the 5 o'cock hour.

Make Ahead Breakfast: Pancakes                      

Aprox: 20- 4 ½ inch round

Ingredients:

3 cups All-purpose Flour                               1 Tablespoon White Vinegar

1 Tablespoon Baking Powder                        2 whole Eggs

3 Tablespoons Sugar                                     1 Tablespoon Vanilla Extract

3/4 teaspoons Salt                                        4 Tablespoons Butter, Melted

2-1/2 cups Milk                                        Extra: Parchment Paper

-Set out 2 EGGS, place on counter.

-Pour 1 Tbsp VINEGAR into large measuring cup

-Pour 2 ½ C MILK into same measuring cup, Set aside.

-In a large bowl mix FLOUR, BAKING POWDER, SUGAR, SALT.  Set aside.

-Add EGGS & VANILLA to the measuring cup of vinegar, Wisk.

-Combine WET and DRY ingredients.

-Melt Butter, stir into bowl of all ingredients.

-Heat pan to medium heat. *DO NOT GREASE PAN*

-Pour small amount into pan

-Will bubble, flip when it starts to become firm on the bottoms and side.

-As you cook you may have to adjust heat depending on your stove

-Cook to desired darkness. Eat!

●To Freeze: As you are cooking, place cooked pancakes on a cookie sheet lined with parchment paper. Once you have filled the sheet, place another layer of parchment paper on top of the pancakes and add the next layer of them. When done let cool for about 1 hour then place in the freezer (just as they are) for about 2 hours or until hard. This is called Flash Freezing which hardens them enough that they won’t stick together so you can pull out as many as you want at a time.

●To Reheat: Place in toaster and run on same setting as you do your toast. *Sometimes if you make them a little too big you may have to run it twice. You will know if it is done when it is warm and soft all through out. Serve with your favorite syrup.

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