I'll admit it. I am totally not a morning person. I have spent a majority of my working life on the "off" shifts primarily 2nd shift for a long time. Even when I was young, I always felt as if I functioned better late at night. I have always wanted to defeat it but I never have. That being said, I get up at 6:30 am to get my 8 year old son off to school. The last thing I usually feel like doing is making a meal but I want my son to have a good breakfast. This is where freezing ahead helps me out a lot. One of Ky's favorites is Whole Wheat Pancakes. But these aren't your ordinary heavy whole wheat pancakes, these pancakes are light and fluffy. I've also made a dry mix up ahead of time substituting 2/3 cup powdered milk and 2 cups of water for the milk.
Whole Wheat Pancakes
2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil (which I usually omit or substitute unsweetened applesauce for)
1 teaspoon maple or vanilla extract
Mix dry ingredients together in a medium sized bowl.
Add wet ingredients in a separate bowl.
Combine all ingredients. Cook on hot griddle until done.
Top with your favorite toppings. We love peanut butter with a touch of syrup or homemade strawberry sauce! Yield: 8 medium sized pancakes
For freezing: Let pancakes cool completely. Place on a cookie sheet and flash freeze. Place into freezer bag. Freeze. For serving: Microwave until hot, 1-2 minutes depends on your microwave.
No comments:
Post a Comment