To put cooked pancakes in the freezer, let them cool entirely before placing them in a single layer on a baking sheet, ensuring that their edges do not touch. Chill for at least a couple of hours, preferably all night. To reheat, place in an oven preheated to 350 degrees Fahrenheit.
Pour the pancake batter into freezer bags in serving sizes, then cover with foil to freeze. The flat may be frozen for a month. Give it a night to thaw in the fridge.
Recipe Items
3 and 3/4 teaspoons of baking powder 1 and 3/4 cups of all-purpose flour
1/` tbsp of simple sugar
1/4 teaspoon of salt, or more salt according to personal preference.
3/4 cups of milk
Melted butter, 3 tablespoons
One egg
The Best Way to Cook Traditional Pancakes
In a large basin, combine the flour, baking soda, sugar, and salt by sifting them together. Toss in the egg, milk, and melted butter after making a well in the middle. Stir until combined.
Place a skillet or griddle, lightly coated with oil, over medium-high heat. Use about 1/4 cup of batter each pancake and pour or scoop it onto the griddle. Cook for 2 to 3 minutes, or until bubbles appear and the edges are dry. To brown the opposite side, flip and cook as well. Continue with the rest of the batter.
