Wednesday, October 31, 2012

Oatmeal Pancakes. . .and they freeze well!

I am getting ready to share the recipe for our favorite pancakes. My Anna says these pancakes are so good that they do not even need butter or syrup. We of course eat them with butter and syrup. These pancakes also freeze beautifully.

This recipe came from the Argyle House in Seattle, Washington. My mother-in-love ordered them and enjoyed them so much that she asked for the recpe. The below recipe only serves 4-6 so for our family of 7, we double the recipe and have about 10 pancakes leftover which we just stick in a tupperware and then pop in the toaster for a snack or breakfast the next day. But if you triple or quadruple the recipe, you have pancakes to freeze (which I tell you how later in this post).

We had these pancakes this morning. It was a teacher workday. We slept in. David built a fire in the fireplace. I made pancakes. . . and hot chocolate too. Brooke said, "Now this is the life!" I had to agree. It was a good day with the kids home.

Ingredients and Directions:

The night before you want pancakes, stir together in a bowl the following 2 ingredients:

2 cups of rolled oats and 2 cups of buttermilk (this is the only thing you have to buy at the grocery store, the other ingredients I make sure I always have in the house).

Cover and let stand on the counter overnight.

Now if you double the recipe, you can just use the whole quart of buttermilk, no measuring needed. A quart = 4 cups.

The next morning, add the following 3 ingredients and stir well to combine:

3 beaten eggs, 2 Tablespoons of sugar, 4 Tablespoons of melted butter

Then add the following 4 ingredients and stir until just combined:

1/2 cup of flour (when I double the recipe, I use 1/2 cup white flour and 1/2 cup whole wheat flour)

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

Now to make it a little easier to get this mix on the griddle, I always make up Ziploc bags of the dry ingredients and put them in the freezer. That way I just have to yank out a bag and throw it into the mixture.  Just to clarify, the Ziploc bags have the above 4 ingredients in them. Here is a picture of the Ziploc bags I keep in the freezer:

Now spoon the mixture onto a hot griddle. Flip pancakes as needed.  And enjoy!!  So yummy.  Now if you do have some pancakes leftover, wait til they cool and then put them on a cookie sheet to flash freeze. Remember what flash freezing is? I explained that on Day 3 of this Freezer Cooking series. 
But what you do to flash freeze the pancakes is this: Do NOT just throw the pancakes into a Ziploc bag or container and toss them in the freezer because you will end up with one big, hard lump of frozen pancakes. You need to flash freeze them. To flash freeze, you need to lay the pancakes out on a cookie sheet in a single layer. Make sure the cookie sheet will fit in your freezer.

Make sure you get the cookie sheet as flat as possible so that the pancakes do not touch each other and freeze together. No need to cover. You are just leaving them in the freezer until they are hard, about 30 minutes. This is called flash freezing. You do this with chopped bananas, blueberries, muffins, chopped onions and green peppers too so that you do not end up with a huge lump. Flash freezing ensures that each item is frozen individually
To eat, we just take out of the freezer and pop in the toaster. . like Eggos. .these are just yummier and better for you too.

This is Day 6 of my blog series Freezer Cooking: The Easy Way. Make sure you come back tomorrow and Friday (it may be Friday and Sat) for more very doable ways to stock your freezer and get meals on the table quicker, easier, and with less stress!!

Other days can be found here:
Day 1: Why Make Time to Freezer Cook
Day 2: 5 Myths of Freezer Cooking
Day 3: 9 Baby Steps to Get You Started Freezer Cooking
Day 4: Chocolate Chip Pumpkin Muffins that Freeze Beautifully!

I am sharing this post at some of my favorite linky parties: Imparting Grace

1 comment:

  1. Yummy! I've made these twice, second time added some vanilla extract and sprinkled with confectioner's sugar. Absolutely fabulous!


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