FREEZER-FRIENDLY BIG-BATCH PANCAKES
Want to know how to make every morning as tasty as Saturday morning? Make this big-batch freezer-friendly pancake recipe, so you can start Monday, Tuesday or any day with a fluffy stack of flapjacks. These are extra easy to mix up with eggs, milk and your box of Bisquick™. We do recommend getting a backup flipper to take second shift, because flipping 90 pancakes is a lot. Still, when you're looking to stock the freezer or feed a crowd, there's no better recipe. For tips on how to freeze pancakes, plus suggestions for customizing these with chocolate chips, blueberries or even strawberries and cream-check out the Expert Tips below.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 45m
Yield 90
Number Of Ingredients 3
Steps:
- Brush griddle with vegetable oil; heat griddle to 375°F. (Cooking surface is the proper temperature if pancakes are golden after cooking 1 minute 15 seconds on first side, 1 minute on the second.)
- In 6- to 6 1/2-quart bowl, stir all ingredients with wire whisk or hand beater until well blended. Pour batter by scant 1/4 cupfuls or spoon batter by #24 scoop onto hot griddle.
- Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 30 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 250 mg, Sugar 2 g, TransFat 1/2 g
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