Nothing gets a morning off to a good start like a towering, piping-hot stack of pancakes, whether they’re plain and simple or deluxe, buttery, and studded with blueberries.
Make Pancakes as Fast as Toast
The only problem with pancakes? For most, they’re a treat primarily reserved for weekends. To partake in the joy of pancakes on a Wednesday morning, you’d have to wake up ambitiously early to mix batter, heat your griddle, and cook the stacks—that is, unless you have some homemade pancakes squirreled away in the freezer.
Homemade pancakes take suprisingly well to freezing, as long as you store them properly. (The key is to separate them with paper or foil to prevent them from fusing together.) They are as quick to reheat as commercial frozen waffles and pancakes, but their texture and buttery flavor are far superior.
And if you freeze your leftovers from the weekend, you can enjoy these treats any morning of the week.
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How to Freeze Leftover Pancakes
1. Place cooled pancakes in a zipper-lock bag, separating them with pieces of waxed paper, parchment paper, or aluminum foil.
2. Press on bag to eliminate air pockets before sealing.
3. Freeze for up to 2 weeks.
How to Reheat Leftover Pancakes
Place frozen pancakes on a rimmed baking sheet and heat in 325-degree toaster oven (or conventional oven) until warmed through, about 6 minutes.
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Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!
Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.
Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!
John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.