Freezer Recipes by Samantha Michaels

Author:Samantha Michaels
Language: eng
Format: epub
Publisher: Speedy Publishing LLC

11. Maple & Cream Cheese Pancake Stacks

Ingredients Instructions

1 1/3 cups all purpose flour (6 ozs.)

1/3 cup cornmeal (2 ozs.)

1 tsp. baking soda

1 1/4 cups of buttermilk

1/3 cup rolled oats (1 oz.)

1/4 cup vegetable oil

2 large eggs

3 tbsp granulated sugar

8 oz. softened cream cheese

kosher salt

1/2 cup of maple syrup

1 tsp baking powder

Place the flour together with the oats and cornmeal in a food processor and pulse for one minute.

Add the baking soda, baking powder, salt, and sugar then pulse for five seconds more. Transfer the mixture into a large mixing bowl.

Get another bowl and whisk together the eggs, the buttermilk, and the oil until you get a homogenous mixture.

Stir this homogenous mixture into the dry ingredients and combine well.

Scoop the batter into 3-inch rounds atop a preheated nonstick griddle.

Flip over once the tops become shiny and bubbly.

Combine the maple syrup and cream cheese together and beat until smooth using a hand mixer.

Spread cream cheese mixture on one side of a pancake and top it with another pancake to make a breakfast pancake stack sandwich.

To freeze the pancakes, place them in between sheets of waxed paper then wrap them in foil before transferring them into zip lock freezer bags.

To serve, you may reheat the pancakes directly without thawing in an oven toaster for 7 to 10 minutes at 350°.

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