Freezer Pancakes For Quick School-Day Breakfast

Even though breakfast is the most important meal of the day, it’s also the meal I really stink at doing well! You see, I’m a night owl and school just starts way too early for my tastes. I’m not a fan of always giving Mack cold cereal or a cereal bar for breakfast, so this year, I’m getting ahead of the game and making freezer-friendly breakfasts that we’ll be able to pull out and heat up once school starts.

What You Need:

• 2 1/2 C milk
• 2 eggs
• 1/3 C canola oil
• 1 T of vanilla
• 1/4 t salt
• 1/2 C sugar
• 1/2 C wheat flour
• 4 t baking powder
• Enough all purpose flour to thicken batter to your liking
• Wax paper
• Freezer bags

The Step-by-Step Directions:

1. Place the milk, eggs, oil and vanilla into a large mixing bowl.
2. Whisk until just blended together.
3. Add the salt and sugar.
4. Beat until smooth.
5. Add the wheat flour and baking powder.
6. Beat until smooth.
7. Add just enough all purpose flour to thicken batter to your liking.
8. Heat a griddle over medium high heat.
9. Griddle is hot enough when a drop of water dances on the griddle.
10. Pour about 1/2 C batter onto hot griddle.
11. Cook until pancake begins to bubble and edges begin to dry.
12. Flip and cook about 2 minutes or until both sides are lightly brown.
13. Continue cooking until all the batter is used.
14. Cool pancakes completely.

While the pancakes are cooling, tear off strips of wax paper just bigger than the pancakes. Once the pancakes cool, alternate one pancake and one piece of wax paper, carefully placing stacks in freezer bags. To make freezing easier, I place the bags on a cookie sheet until frozen solid to make sure they stay flat.

To reheat: Place pancakes in a single layer on a cookie sheet and heat in oven.