Basic Pancake

This is a quick, basic pancake recipe I use when I am making batch after batch of pancakes to freeze and reheat throughout the fall/winter months. It is simple and allows for many variations to keep the morning routine from getting old. This recipe will make one batch of pancakes (using 1/4 cup-sized pancakes it will make about 8).

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Ingredients


1 cup flour
1 TBSP. sugar
2 tsp. baking powder
1/4 tsp. salt
1 egg
1 cup milk
2 TBSP. cooking oil


Process

Combine dry ingredients in a large bowl. Make a well in the center and add egg- beat until fluffy. Mix milk and oil with egg, then combine all ingredients. Mix batter until moistened, the batter will be lumpy.
It is important to not over-mix the batter.

Lightly spray skillet and pour batter using a 1/4 cup or an ice cream scoop. Set heat to medium, and set timer for 2 minutes, then flip and cook the other side for another 2 minutes. Pancakes will turn golden brown;take care not to over-cook as they will be reheated later.

Freeze, Store, Reheat

To freeze the pancakes, line on parchment paper, being sure they are not touching each other and use parchment to separate layers. Freeze for at least 6 hours, then when frozen completely you may store in a freezer bag. Be sure to mark the date on the bag- as pancakes will last for 3 months frozen.

When it is time to reheat, simply bake pancakes in oven or toaster oven at 350 degrees for 10-15 minutes.
If in a rush, you can zap in the microwave on high for 1 1/2-2 minutes.

As you can see, this is a basic, very quick recipe. For multiple varieties- fold in frozen fruit-such as blueberry or raspberry. I also make a few batches of chocolate chip as well. When making multiple batches of food to save for later- remember to keep it simple and avoid exotic, crazy varieties that you may not be in the mood for a month from now.