Pancakes to the Rescue on a Busy Morning

Who has time for breakfast? Even on the busiest of mornings, you can serve your family pancakes. Here are three ways to do it:

1. Make your pancakes the night before and heat them in the microwave in the morning.
2. Mix your batter the night before and cook the pancakes in the morning.
3. Use a mix.

Making Pancakes the Night Before

Make your pancakes the night before. Store them in the refrigerator between sheets of waxed paper or in a pancake and tortilla keeper for up to five days.
Heat them the next morning in the microwave. Be careful to heat them only until they are warm. Overheating them will make them rubbery.

Making Pancake Batter the Night Before

Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:

Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add 25% to 50% extra. If the first pancake doesn't rise enough, sift a little more baking soda over the batter and gently stir it in.

Some pancake batters, those using baking soda, cannot be stored. Baking soda is a base that reacts with the buttermilk in the recipe or mix creating carbon dioxide bubbles for leavening. That reaction begins as soon as the liquid is added and is soon spent leaving your batter flat.

Some pancake and waffle recipes call for whipped egg whites to give them extra volume. If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites. The whipped egg will more than make up for any shortfall in leavening.

You can add whipped egg whites to many batters made from recipes or mixes but here is one that we have tested and like.

Extra Light and Fluffy Pancakes

1 cup sifted all purpose, pastry, or cake flour
1/8 teaspoon salt
1/2 tablespoon baking powder
2 egg yolks
3/4 cups milk, more or less
4 tablespoons butter, melted
2 egg whites
1 tablespoon sugar

Directions

1. Sift the dry ingredients together.
2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.
3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)
4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.
5. Cook as you would other pancakes.

Using a Pancake Mix

You can quickly make pancakes from a mix. You can make fancy pancakes like Gingerbread Pancakes and Pumpkin Pancakes from a mix and you can make only what you need.

Quick Variations to Your Pancakes

There are scores of ways to fancy up your pancakes. Try adding dry fruits or nuts or topping them with seasonal fruits. Fancy gourmet syrups, both fruit syrups and cream syrups, will transform your pancakes. Try topping them with whipped cream. On our website, we have recipes for whipped creams like Caramel Whipped Cream and Lemon Cloud Whipped Cream.

Here are some suggestions:

1. Add chocolate chips and drizzle them with coconut cream syrup or heated marshmallow cream. Chocolate chips work best in pancakes if you use mini chocolate chips. If you use larger chips, use milk chocolate chips.
2. Add other baking chips. They work great too. We love cinnamon chip pancakes. Peanut butter chips and butterscotch chips work well. For the kids, add some rainbow chips.
3. You can buy raspberry, strawberry, and blueberry tidbits online to make terrific pancakes. Consider making them even more flavorful with a teaspoon of raspberry, strawberry, or blueberry flavor.
4. Make peanut butter and jam pancakes. Melt a half cup of peanut butter in the microwave and add that to your batter along with a half cup full of chopped peanuts. Serve with your favorite jam or jelly. If you want to get the kids excited, serve them with cherry bubblegum jelly available on the internet.
5. Any dry fruit and nut combination will work. One of our favorites is dry cranberries and walnut pieces. Add a couple teaspoons of maple or brown sugar flavoring.
6. Make apple and walnut pancakes. Grate a granny smith apple and add that to the batter. Rev up the flavor with a teaspoon of apple flavor available online.
7. Top your pancakes with a scoop of marshmallow cream. You can make a supply of marshmallow cream and store it in the refrigerator. We have recipes for chocolate, vanilla, cherry, and strawberry marshmallow cream on our web site.

Related Articles

• Types of Seasoning for Your Kitchen
• A Wine Lover's Weekly Guide To $10 Wines - A Rose Named Mateus
• The Healthy Benefits of Having a Prepared Meal Delivery Service
• How to Roast a Chicken to Perfection
• Delightful Raw Food Diet Recipes

HTML Ready Article. Click on the "Copy" button to copy into your clipboard.

<!DOCTYPE HTML PUBLIC '-//W3C//DTD HTML 4.01 Transitional//EN' 'http://www.w3.org/TR/html4/loose.dtd'><html><head><title>Articles Back Link | Pancakes to the Rescue on a Busy Morning</title></head><body><h3>Pancakes to the Rescue on a Busy Morning</h3><br><br> By: Dennis Weaver<br><br><p><p>Who has time for breakfast? Even on the busiest of mornings, you can serve your family pancakes. Here are three ways to do it:</P><p>1. Make your pancakes the night before and heat them in the microwave in the morning.<br>2. Mix your batter the night before and cook the pancakes in the morning.<br>3. Use a mix.</P><p>Making Pancakes the Night Before</P><p>Make your pancakes the night before. Store them in the refrigerator between sheets of waxed paper or in a pancake and tortilla keeper for up to five days.<br>Heat them the next morning in the microwave. Be careful to heat them only until they are warm. Overheating them will make them rubbery.</P><p>Making Pancake Batter the Night Before</P><p>Some pancake batter can be made the night before and stored in the refrigerator and some cannot. Here's how to tell the difference:</P><p>Pancake and waffle batters made with baking powder can be made ahead and stored in the refrigerator overnight. Since the baking powder may lose some of its potency overnight, add 25% to 50% extra. If the first pancake doesn't rise enough, sift a little more baking soda over the batter and gently stir it in.</P><p>Some pancake batters, those using baking soda, cannot be stored. Baking soda is a base that reacts with the buttermilk in the recipe or mix creating carbon dioxide bubbles for leavening. That reaction begins as soon as the liquid is added and is soon spent leaving your batter flat.</P><p>Some pancake and waffle recipes call for whipped egg whites to give them extra volume. If the recipe calls for baking powder and egg whites, you can mix the batter the night before but wait till morning to fold in the egg whites. The whipped egg will more than make up for any shortfall in leavening.</P><p>You can add whipped egg whites to many batters made from recipes or mixes but here is one that we have tested and like.</P><p>Extra Light and Fluffy Pancakes</P><p>1 cup sifted all purpose, pastry, or cake flour<br>1/8 teaspoon salt<br>1/2 tablespoon baking powder<br>2 egg yolks<br>3/4 cups milk, more or less<br>4 tablespoons butter, melted<br>2 egg whites<br>1 tablespoon sugar</P><p>Directions</P><p>1. Sift the dry ingredients together.<br>2. In another bowl, mix the yolks, most of the milk, and the melted butter together until smooth.<br>3. Make a well in the middle of the dry ingredients and add the mixed wet ingredients all at once. Stir until just combined. (Over-mixing will make for a tough pancake.)<br>4. Beat the egg whites until light and fluffy and soft peaks appear as for meringue. Add the sugar toward the end of the beating. Fold the egg whites gently into the batter with a spatula. Add milk as necessary to get the right consistency.<br>5. Cook as you would other pancakes.</P><p>Using a Pancake Mix</P><p>You can quickly make pancakes from a mix. You can make fancy pancakes like Gingerbread Pancakes and Pumpkin Pancakes from a mix and you can make only what you need.</P><p>Quick Variations to Your Pancakes</P><p>There are scores of ways to fancy up your pancakes. Try adding dry fruits or nuts or topping them with seasonal fruits. Fancy gourmet syrups, both fruit syrups and cream syrups, will transform your pancakes. Try topping them with whipped cream. On our website, we have recipes for whipped creams like Caramel Whipped Cream and Lemon Cloud Whipped Cream.</P><p>Here are some suggestions:</P><p>1. Add chocolate chips and drizzle them with coconut cream syrup or heated marshmallow cream. Chocolate chips work best in pancakes if you use mini chocolate chips. If you use larger chips, use milk chocolate chips.<br>2. Add other baking chips. They work great too. We love cinnamon chip pancakes. Peanut butter chips and butterscotch chips work well. For the kids, add some rainbow chips.<br>3. You can buy raspberry, strawberry, and blueberry tidbits online to make terrific pancakes. Consider making them even more flavorful with a teaspoon of raspberry, strawberry, or blueberry flavor.<br>4. Make peanut butter and jam pancakes. Melt a half cup of peanut butter in the microwave and add that to your batter along with a half cup full of chopped peanuts. Serve with your favorite jam or jelly. If you want to get the kids excited, serve them with cherry bubblegum jelly available on the internet.<br>5. Any dry fruit and nut combination will work. One of our favorites is dry cranberries and walnut pieces. Add a couple teaspoons of maple or brown sugar flavoring.<br>6. Make apple and walnut pancakes. Grate a granny smith apple and add that to the batter. Rev up the flavor with a teaspoon of apple flavor available online.<br>7. Top your pancakes with a scoop of marshmallow cream. You can make a supply of marshmallow cream and store it in the refrigerator. We have recipes for chocolate, vanilla, cherry, and strawberry marshmallow cream on our web site.<br></P></p> <br><br> <b>Author Resource:-></b>  <br><br><b>Article From</b> <a href='http://www.articlesbacklink.com/'>Articles Back Link</a><br></body></html>