Up until now I’ve rarely made pancakes for breakfast in our house and definitely not on a school morning. Who has time to stand around making batter? But recently I found out that you can freeze batter for up to three months – making the process a good deal less time-consuming. Here’s how:
- Pour the batter into a resealable plastic or freezer bag.
- Smooth your hand towards the opening to remove all the air and seal the bag tightly.
- Twist the bag to push the batter down into a point (see photo). You may want to secure it in this shape with an elastic band.
- Pop in the freezer, point side down or on its side.
- When you want to use it, take the batter out and thaw in a bowl of luke-warm water or overnight in the fridge.
- When thawed completely and you’re ready to cook your pancakes, snip off the corner of the bag with scissors and – using as a piping bag – pipe your pancake mix directly onto the hot griddle or pan.
- Batter will keep for up to three months in the freezer.