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An American Breakfast Favorite


Warm pancakes just for you!

Here is a lovely stack of freshly-made pancakes.

Photo © 2006 Carroll Pellegrinelli, licensed to About.com, Inc.
Doesn't matter if you call them Flapjacks, Hotcakes or Griddlecakes, they are all just Pancakes to me. Pancakes are one of America's oldest and favorite types of quick breads. Here are the basic cooking and freezing directions.

Pancakes are so simple to make. All you need is a griddle or a flat bottomed skillet. Heat griddle until a drop of water sizzles on it. Once hot, lightly grease it. Combine pancake ingredients until large lumps are gone. Don't over mix. Fluffy pancakes are made by leaving small lumps in the batter. For a uniform pancake size, use a 1/4 or 1/3 cup measurer to ladle batter onto griddle. Turn the pancakes when there are bubbles all over the top and the edges are lightly browned. Flip the pancakes and bake the other side for just a few minutes. To maintain a fluffy pancake, do not flattened them with the spatula. Remove pancakes to a plate to keep warm until the entire batch is made.

Store leftover pancakes in the freezer. Line a cookie sheet with wax paper. Make pancake stacks of two each with a teaspoon of butter in between. Once all of the stacks are on the cookie sheet, put them in the freezer. As soon as they are frozen, move individual stacks into a resealable freezer bag. Reheat them for about 1 to 2 minutes* on a plate in the microwave. (*Timing is dependent on the type and size of pancake.)

Pancake Recipes

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