I don’t make pancakes often. They aren’t hard, but I very rarely care to take the time to make a big stack that we eat just a few of. Now that my little drool bomb has discovered the wonderfulness of sweet potato pancakes I make HIM huge batches and freeze them. Freeze the pancakes … why have I never thought of this before? Make a ton, flash freeze them, pop them in the toaster on defrost and you have a wonderfully warm and better yet, crispy pancake! Huh …. it’s like a whole new world opened up to me. We did this last month with the once a month cooking waffles and they were great! It did take us awhile to get the settings on the toaster right, but once we did it was like buying frozen waffles – but better and healthier!
I was pleasantly pleased to find pancakes on the May Once a Month Cooking menu. I didn’t blog about it (but should later this week maybe?) but it was another successful cooking night! While my hubby has been stealing almost all of the pancakes, I had my very first this morning, slathered in a good coating of Nutella. FYI – I also just tried a scoop of Nutella stirred into my morning coffee – YUM!
Anyway, I was skeptical about the pancakes but they were great! I’ve never made pancakes that don’t come from a box and you just add milk or water and these had of all things wheat flour and sour cream in them. Could that be good? I’m on a mission to open my eyes to new things and try more foods that I *think* I might not like. Who am I to say that I don’t like something until I try it and give it a chance? It’s a grand theme I’ve adopted to my whole life in the past few years. You’ll never know unless you try, so what have you got to lose? So I tried the pancakes and who knew they would be fabulous and healthy?? Try them out, and make sure you freeze the leftovers for later! Lay them out in a single layer on a cookie sheet and pop them in the freezer. Once they are frozen, just stack them into a Ziploc bag. To reheat them we used the defrost button on our toaster, which I think just toasts them slower and longer so they don’t burn on the outside.
Let me know if you try them and what you think! Thanks again to Once A Month Mom!!
Whole Wheat Sour Cream Pancakes
Makes 8-10 3” pancakes
1/2 cup whole wheat flour
1/2 cup all purpose flour
2 teaspoons baking powder
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup milk (dairy or nondairy)
1 egg
3 tablespoons sour cream
1. In a large bowl, whisk the flours, baking powder, sugar, and salt.
2. In a measuring cup or small bowl, whisk the egg into the milk. Pour into the dry ingredients and stir just until combined. Add the sour cream and give the batter one final stir.
3. Spoon a quarter cup of batter onto a griddle or skillet set over medium heat that has been coated with nonstick cooking spray. Flip after 3-4 minutes, just as you notice bubbles forming around the edges of each pancake, and cook 2 minutes more.
Until the next time …
The girl behind the lama
~LMM
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