The classic layer cake my granny used to make (which was of the southern tradition and not made out of pancakes) had apple butter between the layers. Delicious.
Do you own a shotgun?
PULL!!!
Oliver Wendell Douglas used Lisa’s hotcakes to make smudge pots and save his crop from a killing frost.
I often make pancakes for my boys on a Sunday morning. Sometimes I make too many. The extras never make it beyond lunchtime.
When I do this, I leave some out so the others can pick at them, then I freeze some for later use. It’s just easier to pop a couple or four frozen pancakes in the toaster oven for the sprog’s breakfast and go about my business than it would be to fix cereal or something else. It’s also harder for him to make a mess with it.
When I make them, I make them with about 1/8 cup of batter each, rather than the 1/4 cup that the instructions call for. They’re smaller, but they’re more manageable to freeze.
That sounds really, really good. Though I’d go with bell pepper instead of jalapeno.
We divide leftover cakes o’ pan equally between the dogs and chickens.
I’ve always just saved the batter for the next day. Is there some reason making the pancakes and then freezing them is better?
Have a pancake smackdown.
You can add cornmeal and a little cooking oil to make corn bread batter.
Batter doesn’t store well, as the baking powder leavening has a short lifespan.
Holy cow, I’m gonna have to do this. Do you add those mixins into the batter and then cook savory pancakes, or do you roll that stuff up into a regular pancake?
I just add them into the batter and then cook it like a regular pancake. My toddler’s savory pancakes have chopped kale/spinach and sometimes even very finely chopped broccoli and leave out the peppers.
Makes it really really healthy and he loves it!
My father likes 'em cold with mayonnaise. Your tastes may vary.
That must be the reason then, because I don’t use any leavening agent.
I wrap them in plastic and put them in the refrigerator. Eat them later for snack or dessert, like a really big cookie.
:eek:
So…just flour, egg and milk? That’s more like a crepe than a pancake.
Yeah our pancakes in England are similar to crepes. I forgot this thread would be about thr spongy kind.
I beg your pardon sir? My cakes are light and airy, and have been used to give added lift to aircraft.
Pancake and sausage patty sandwiches! Dipped in syrup! Yum!