My kids love pancakes for breakfast (who doesn’t?) but I find first thing in the morning it seems to take forever, especially when everyone’s hungry, and it’s just quicker to whack a bowl of cereal in front of them. We always have pancakes Christmas morning or on special days, but sometimes they want them on a Sunday. So I’ve started whipping up a batch when I get a spare half an hour, and popping them in the freezer.

They take about 8 minutes to heat through from frozen, I pop them all on the wire rack in the oven and pop the oven on low. By the time the kids have actually come down stairs, I’ve chopped some fruit and I’ve got a coffee in my hand the pancakes are ready.

This recipe here takes less than 5 minutes to prep and about 20 minutes to cook all the pancakes, I can get about 7 pancakes out of the mixture, I use a ladle to spoon it in to a medium hot pan. I then pop the cooked ones on to a wire rack to cool, once cold I place them onto foil, and fold like a concertina with one pancake in each fold, this just stops them sticking together, I re use the foil a few times to save waste, before recycling. You could use a square piece of baking paper between and then wrap all in foil, then pop them in the freezer until you need them, but I wouldn’t leave them any longer than say a couple of weeks. They don’t last long in our house if the kids know I’ve put a batch in the freezer.

Fold in concertina with foil and then wrap over to close the gaps.
Wrap to freeze

Fresh from the oven they taste just as delicious as they do when cooked fresh, and it’s such a time saver.

 

Nicci xx