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Welcome to Freezer Food Friday,


Today I have a  recipe that can be used for breakfast or for picnics. I hope you find it useful. Please share a freezer recipe and link it at Mr. Linky below! Don’t forget to leave me  a comment. You can Check out all previous Freezer Food Friday recipes HERE.  



2 large eggs

Mix together:

2/3 cup whole milk

1/2 cup shaken buttermilk

3 tablespoons melted butter, slightly cooled

Sift together:

3/4 cup unbleached white flour

3/4 cup whole wheat pastry flour

3 teaspoons baking powder

1 teaspoon white sugar

1 teaspoon brown sugar

1/2 cup rolled oats

Add eggs to milk mixture, then add sifted dry ingredients. Blend well, but do not overmix. Let sit at room temperature 20 minutes. Heat nonstick pan on medium-high heat and spray with baking spray.

When drop of water sizzles in pan, use 1/4 cup measure to drop batter into pan. Flip pancake when edges are dry and bottom is browned. Brown other side and check for doneness in center.

Set to cool on wire rack. Store in refrigerator and use by next day or freeze in freezer bag. Defrost at room temperature. Makes about 15 3-inch pancakes.

For picnics, spread and stuff pancakes with fillings: peanut butter and banana; apples, apple butter and honey; cream cheese and jam; cream cheese, honey, shredded carrots and apple.

Source: Nancy Horn, chef and co-owner, DISH Cafe & Catering,


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