Homemade pancakes are a huge improvement over store bought, both in taste and in variety. You can add berries, peaches, pears, apples, applesauce or pumpkin puree to add more vitamins, and a few chocolate chips make a nice treat. Whole wheat flour adds fiber to your diet.
In the morning, though, you may be too tired or rushed to start making pancakes from scratch. With pre-made pancakes, you can just heat and serve. Homemade pancakes are also less expensive than the frozen kind.
Instructions
1. Stir the dry ingredients together. Beat the eggs, combine them with the buttermilk and oil and stir into the dry mixture.
2. Heat a griddle, grease lightly, and cook the pancakes until lightly golden on each side.
3. Let the pancakes cool.
4. Store the pancakes in the refrigerator for up to three days, or in the freezer for up to a month, in a plastic zipper bag.
5. Reheat in the microwave for 10 seconds, then brown lightly in a toaster oven to retain crispness. It can also be reheated in a 350 degree oven for 10 minutes if refrigerated, longer if frozen. Be careful not to dry them out by overheating.
Tags: Homemade pancakes
