Another installment in my Back to School Breakfast Hacks series. Today we tackle pancakes and bacon! We always seem to have homemade pancakes in our freezer because whenever I make pancakes, I always am sure to make extras. Freezing pancakes is a great way to always be able to offer your family something warm for breakfast.
I will be the first one to tell you that I used to purchase frozen pancakes. The "good" kind though from the Dutch bakery. However when inspecting the ingredients I discovered they were no better than the big name brands as far as mystery, unpronounceable ingredients, so making them is the way to go for us.
Let's face it, making pancakes is super easy. You can make them from your favorite mix or you can make them from scratch. I am going to share with you my version of a very simple, and delicious pancake recipe that I like to call my 1+1+1 pancake batter. This formula is simple. For every cup of flour you use, you will need a cup of milk, one egg and a teaspoon of baking powder. I also add a tablespoon of sugar and a pinch of salt. Whisk it all together and get your griddle ready! Pancakes any way you like them! Add blueberries, strawberries, chocolate chips, bananas, walnuts pecans, you name it! Whatever is your favorite is what you should make.
If you are going to freeze these for later, then I recommend removing the pancakes from the griddle to a cooling rack. Allow the pancakes to cool completely and then package as desired. You can layer these between parchment or freezer paper in a plastic container on in a large plastic bag that you can just reach into and grab what you need or you can individually portion the pancakes as you like. Our preference is three to a sandwich bag. You can do what you like. If you have smaller children, one or two may suit your needs better. If you have teenage boys, well, then put the whole batch in one bag cause you know they are going to eat those Gethro Bodine style!
When the time comes to reheat, simply remove your short stack from the freezer bag and wrap in a paper towel. Place in the microwave for 45 seconds to a minute and then enjoy. You will want to test the time because all microwaves differ int their power and cooking intensity.
While I was cooking the pancakes, I also had a couple pounds of thick cut bacon going in the oven. Many of you know I like to cook my bacon on a sheet pan in the oven. This makes life a lot easier and I don't have to tend a pan of splattering grease while trying to do something else. I will tell you that I have never perfected cooking bacon in a skillet. Can't do it to save my life. Burns every time! This sheet pan method is tried and true and I learned it while spending many years in restaurant kitchens. This is how they do it for buffets and breakfast rushes. While they par cook theirs and finish on the grill per order, I cook mine all the way. We like ours just after it has become crisp but before it gets too dark. Baking it in the oven can help to regulate the perfect strips for your taste.
When the bacon is done I remove it from the pan immediately and then place it on layers of paper towel to absorb any extra grease. Allow them to cook completely then roll them up into the paper towel and place in a plastic freezer bag. Pop them all in the freezer and reach in and grab what you want. Re-heat for 10 to 20 seconds or whatever suits your fancy and you are good to go!
I hope you give this back to school breakfast hack for pancakes and bacon a try and I hope you love it!
You can see how I did this in my YouTube video here: http://bit.ly/2b4KOym