Freezing Pancakes?

14 years ago

Looking for a breakfast idea for the 20th annual girl's canoe trip in two weeks.

One group is bringing the old stand-by scrambled eggs with ham for their breakfast contribution and I believe we are having a Mexican dinner one night.

So as not to duplicate meals/ideas, I was thinking of making up a batch of pancakes, maybe a couple different kinds. If I cook them, then freeze them individually with saran or waxed paper in between, would it work to just thaw and reheat them or would they lose their texture?

I've been wanting to try the Lemon Ricotta Hotcakes, can anyone tell me if this recipe would work for what I am trying to achieve?

Thanks!

Linda

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Comments (11)

lindac
14 years ago
Pancakes will freeze and warm just fine.....but not sure about the ricotta ones....but things like pumpkin spice and whole wheat and buckwheat will be fine. may lose some texture....but sausage and syrup should cover for that.
teresa_nc7
14 years ago
In Joy of Cooking there is a good pancake recipe - just plain pancakes - with a half whole wheat version that is really good, best pancakes I have ever tasted. These will freeze just fine and will reheat well in a low skillet or wrapped in foil and laid on a fire grate over a low fire.
They are good with fruit and/or maple syrup.

I can provide the recipe for you if you need it.

Teresa
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I freeze extra cooked bacon all the time. Handy for salads, sandwiches, etc. Here's another idea that might work for Will's Blueberry Pancake kick... Make a bunch of the pancakes, all the same size. Cook the bacon. Cook half as many eggs as you have pancakes. Assemble pancake sandwiches (pancake, egg, bacon and top with a second pancake). Put each sandwich in a zipper bag and freeze. Reheat in the microwave on a plate. Eat as a sandwich or top with syrup. Not that hard to have a couple of weeks worth of fast breakfasts. BTW....it takes me two hours to wake up....unless I really have something fun planned....like shopping. Nancy
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Stacie, what a great tip. I will do that next time. A big improvement on my tea towel-lined bowl idea (which was pretty good). Okay so here is the upshot: By the time I got around to frying the latkes this afternoon, the bowl looked BLACK. Looked like squid ink latke batter. But guess what! That was just the top thin layer. I was able to scrape almost all of it off, probably losing only about 3 latkes' worth, and stir the last little bit down into the big bowlful without a problem. I still had over 60. So the latkes look okay after all, and they taste fantastic (Jack snuck one and swooned, and although he likes everything, it's hard to get a major reaction out of him.). I'm sure glad I didn't dump them and start over (I doubt I would have anyway). I wonder if I wouldn't even have lost that little bit if I'd put the plastic wrap right down on the batter instead of across the top of the not-quite-full bowl, as it is the exposure to air that is the culprit. If you like ground potatoes instead of shredded for latkes, I can definitely recommend using the grinder over the FP -- just a perfectly even texture, not too fine, not too coarse. I can't believe we ever bothered to make them when we had to use hand graters, both because of the elbow grease and time required and the inevitable knuckle scrapings. Okay, to thank you all for coming to my rescue yet again, here is the method (I just learned it a few years ago; wish I'd always known it) for making latkes ahead and reviving them, for anyone who doesn't already know: Place cooked latkes in a single layer on a double sheet of foil, folded so that you can open the top. Close tightly and freeze flat. When you want to eat them, place foil pack(s) on baking sheet(s) and heat at 425 F for 7 minutes. They crisp right back up. Serve hot with sour cream and applesauce. Mmmmmmmmm!!!!!!!!
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san, this would also be good for Dad, who is diabetic. I wonder how the lemon pancakes would reheat? Annie
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i don't bake and haven't tried this out yet, but i have a friend who is always hoping for some dessert besides angel food cake and/or jello. i ran across this and thought it might be of interest, as the magazine gives a recipe using the mix for scones, drop biscuits and maybe better yet, lemon pancakes. sue's lemon ricotta pancakes have been such a hit with many people on the cooking forum, that i wanted to share this version. Better Baking Mix (Diabetic Cooking Magazine) 2 Â¼ C unbleached all-purpose flour 2 Â¼ C whole wheat flour 2 Â¼ C oat flour* 1 Â¼ C nonfat dry milk 3 T baking powder 1 tsp baking soda 1 Â½ tsp salt *Oat flour is available at many supermarkets, natural food stores and on-line. Oat flour can be made at home by pulsing old-fashioned oats in a blender or food processor until a flourlike consistency is reached. Combine all ingredients in a 1-gallon freezer resealable plastic food storage bag. Stir mix with a wire whisk to blend. Seal bag and shake upside down to mix ingredients in the corners. Alternatively, mix ingredients together in a large mixing bowl with a wire whisk and spoon into an 8-cup container with a tight-fitting lid. Seal the container. Label and date the contents. Store in the freezer and use within 6 months. Freezing is suggested for the baking mix because whole wheat and oat flours are made with whole grains and contain more beneficial fats and fiber than refined grains and should be frozen for a longer shelf life. Cottage Cheese-Lemon Pancakes (makes 12 pancakes, 3 pancakes per serving) Nonstick cooking spray 1 Â¾ C Better Baking Mix 1 T sugar 1 C water or nonfat milk, low-fat buttermilk or soy milk 1 egg lightly beaten or 2 egg whites 1 T canola oil Â½ C non-fat cottage cheese 2 tsp lemon zest Spray griddle with cooking spray and preheat to medium. Combine baking mix and sugar in a mixing bowl. Make a well in the center and add water, egg, oil, cottage cheese and lemon zest. Stir mixture with a whisk just until blended. Using a Â¼ C measure or ladle, pour batter onto the griddle and cook until golden brown, turning once. DIETARY EXCHANGES 2 starch, 1 meat, 1 fat NUTRIENTS PER SERVING Calories: 245 Total Fat 6 grams Carbs 37 grams Cholesterol 55 mg Fiber 3 grams Calories from fat 23% Saturated fat less than 1 gram Protein 12 grams Sodium 547 mg
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triciae
14 years ago
I agree with Linda, pancakes freeze quite well but unsure about those made with whipped egg white(?). Make a batch, freeze, & give'em a try before the trip.

Have fun! Wow, 20 years...what a cool tradition. Lots of memories.

/tricia
doucanoe
Original Author
14 years ago
Teresa I would love that recipe, thanks!

I rarely make pancakes but not sure why. So I don't have a lot of recipes or ideas for combos/flavors.

Yes, I might just try the LRH and freeze to see how they fare. I could have sworn someone in the past had said they freeze well...

Linda
teresa_nc7
14 years ago
Fund Raiser Pancakes - from Joy of Cooking (I had them at a fund raiser, so I am calling them that name!)

3/4 cup cake flour
3/4 cup whole wheat flour
1 t. salt
3 TB sugar
1 3/4 t. baking powder
1 or 2 eggs (I used 1 large egg)
3 TB melted butter
1 to 1 1/4 cups milk
2 TB molasses (I only used 1 TB as I didn't want the molasses to be too strong)

Sift dry ingredients into a large bowl. Beat egg in another bowl and add in the melted butter, milk, and molasses. Mix well but do not over mix.

Bake on a lightly greased griddle or frying pan for 2-3 minutes and then turn once only to cook 1-1.5 minutes on the second side. Serve right away with sausages/bacon and syrup. The fund raiser had fresh sliced sweetened strawberries as an option also.

I cool the extra pancakes completely on a wire rack before I put them in freezer weight zip bags. You could cool them and wrap in foil, then put in a freezer bag to freeze and travel. Then, heat them in the foil before eating. I would only put 4 or 5 pancakes per foil package - I think they would heat faster with fewer pancakes per package.

Teresa
annie1992
14 years ago
I regularly freeze pancakes, it's impossible to make a batch small enough for me and they reheat nicely in the microwave or a warm skillet.

I don't know about the LR ones, though.

Have fun!

Annie
doucanoe
Original Author
14 years ago
Thanks, Teresa, I think I'll make a trial run batch this weekend. I have lots of strawberry sauce in the freezer from last year'ss strawberry picking that would be good to use on these, too!

I may try a batch of the LRH and see how they go as well.

I like the idea of the foil packages, too.

Linda
grainlady_ks
14 years ago
I freeze pancakes a lot and have found they freeze best if I use a heartier (oatmeal-type) recipe, make them a little smaller in size than normal (3-4 inches), and cool completely on a cooling rack. Quick-freeze the cooled pancakes flat on the cooling rack and use squares of parchment paper to separate them when I stack them for the freezer.

For smaller batches I use powdered eggs when I need to cut a recipe (1/4 or 1/2) and may need a fraction of an egg.

This recipe makes a small amount.....

High-Protein Oatmeal Buttermilk Pancakes

The night before, mix:
1/2 c. oatmeal (I use oat groats I flake myself)
1/3 c. buttermilk (kefir or yogurt will also work)
Let soak at room temperature overnight (I use a 2-cup glass measuring cup so pouring the pancakes is a little easier).

Have ready for the next morning the dry ingredients:
3 T. vanilla whey protein powder or unflavored whey protein isolate (I sometimes use hi-maize resistant starch instead of protein powder)
1 T. palm sugar (or any kind of sweetener you like)
1/4 t. baking powder
1/4 t. baking soda
1/4 t. salt

The next morning add the wet ingredients to the soaked oatmeal:
1 egg
1 T. oil (I use coconut oil)
1 t. vanilla (optional)

Add the dry ingredients. Add more liquid if you want thinner pancakes.
-Grainlady
sheesh
14 years ago
I also freeze pancakes. To reheat we pop them in the toaster. The texture is just the same as right off the griddle, couldn't be quicker or easier.. But I don't suppose you'll have a toaster in the canoe.
sheesh
14 years ago
Huh. DOUCANOE. Is your annual trip the origin of your name?
doucanoe
Original Author
14 years ago
LOL, Sherman, yes it is!

Well, I made Teresa's recipe for dinner last night, but I must have had the griddle too hot, most of them got a little black on the bottom before they were ready to turn. Going to try them again, and maybe instead of my cast iron griddle I'll use the non-stick one. The flavor and texture were very good, but I may omit the molasses next time.

It's been ages since I have made pancakes, hope I haven't lost my touch! LOL

Linda

Freezing Pancakes?

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