I admittedly am not a morning person. It takes at least three cups of coffee for me to speak, at least coherently. So, these early mornings getting my big guys off to school are really torturous (as are the long afternoons). Since I can barely pour a cup of coffee in the morning (hence my love for this guy), fixing a big breakfast is not really possible. But this recipe for make-ahead pancake batter is a mommy-lifesaver. You can leave it in the fridge all week and just dip out what you need. I get my electric skillet out the night before, and set out the oil and syrup. Then all I need to do in the a.m. is (first, turn on the coffee) plug in the skillet and get the batter and butter out of the fridge. By the time the first cup of coffee is ready, my pancakes are ready to flip. This recipe came from Allrecipes.
Make-Ahead Buttermilk Pancakes
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
.
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. (For make-ahead -- refrigerate batter until ready to use).
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
5 eggs
1 1/2 cups milk
6 tablespoons butter, melted
5 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking powder
5 teaspoons baking soda
1 pinch salt (optional)
5 tablespoons sugar
.
In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary. (For make-ahead -- refrigerate batter until ready to use).
Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
I am not a morning person either which is why my hubby does most of the breakfast cooking. This make-ahead pancake recipe sounds like a winner, especially for Sunday mornings when we are rushing to make early church by 8:30 a.m.!
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