Aside from baking and freezing muffins for school lunches – see my Banana, Choc Chip, Oat Muffins post – I also love making pancakes on the weekend and freezing leftovers for school lunches. They freeze really well and I can’t taste the difference. Take them out of the freezer the night before school and move into the fridge. In the morning, pop in lunchboxex and they’re perfect by lunch time.
I call them pancakes on the weekend when we eat them fresh, then pikelets when I pop them in school lunches. Just a bit of fun.
This is my staple pancake recipe. When I feel like I need a bit of a change, I mix it up by using some buckwheat flour in with the self-raising flour. I also throw in different types of fruits, whatever I have on hand that’s ripe in the fruit bowl, especially bananas and berries: blueberries are our favourite. I love this recipe because it uses ingredients that I have in my household and don’t need to especially buy, so I can make pancakes whenever I feel like it. It also doesn’t use a lot of sugar. If you love almond meal, you could throw a little of this in too.
- 2 cups of self-raising flour
- 2 tbsps caster sugar
- 1 egg, beaten with fork
- 11/2 cups milk
- 1 tsp vanilla extract
All you need to do is mix the dry ingredients together in a bowl – the flour and sugar. In another bowl, mix the wet ingredients – the milk, vanilla and egg. Then combine wet and dry together and whip with a whisk until a smooth batter. Add in your fruits if you wish. Pan fry in some butter. Add whipped cream if you wish. Enjoy!
Note: None of my cooking has artificial preservatives, so these need to be eaten within 24 hours from the fridge.
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